15 November 2025
Double Chocolate Champorado Two Ways
Chef RV Manabat (adapted by JojoM)
Filipino champorado with sticky rice cooked in dark cocoa or white chocolate, finished with powdered milk and tuyo for the ultimate cosy rainy-day merienda.
Double Chocolate Champorado Two Ways
Nothing says “rainy day comfort” quite like a hot bowl of Filipino champorado. This version gives you not one—but two—ways to enjoy it: rich dark chocolate champorado and creamy white chocolate champorado, swirled in one bowl and topped with powdered milk and crispy tuyo. It's indulgent, nostalgic, and big enough to share (or not).
🍚 Champorado Rice Base
Start with glutinous rice simmered gently in water until thick, creamy, and porridge-like. Stir often and scrape the bottom to prevent sticking—it’s the foundation for both chocolate versions.
🍫 Dark Chocolate Champorado
Make a smooth cocoa slurry, stir it into half the rice, then melt in dark chocolate chips for a deep, glossy finish. The rich, bittersweet profile is perfect with a drizzle of evaporated milk and salty tuyo.
🤍 White Chocolate Champorado
The other half is whisked with powdered milk and melted white chocolate, giving a mellow and creamy contrast. You can even tint it with ube or pandan extract for added flair.
🐟 Serving Tips
Scoop both flavours side by side in one bowl for a gorgeous contrast. Finish with:
- A generous dusting of powdered milk
- A splash of evaporated milk
- Crispy gourmet tuyo or your favourite dried fish
Serve hot and enjoy the thick, comforting texture as it cools.
🔁 Variations
Want to try new flavours? The white base takes on colour and aroma beautifully:
- Ube extract for purple champorado
- Pandan for a tropical green twist
💡 Make-Ahead Tips
- The base can be made in advance and reheated with a splash of hot water or milk.
- Store leftovers in airtight containers in the fridge for up to 3 days.
📣 Reader Favourites
“Ginawa ko ngayong maulan na umaga, solid yung combo ng dark at white sa isang bowl. Yung tuyo sa ibabaw ang nagdala!”
— Mariel
“Perfect for potluck brunch. Ang laki ng batch, pero naubos pa rin agad.”
— Kenji
“Naglagay ako ng ube flavour sa white champorado—ang ganda ng swirl!”
— Ella
❓ FAQ
Can I make a smaller batch of this champorado recipe?
Yes. Simply halve all of the ingredients, including the water and rice, and cook the base the same way. You can still split the cooked rice in two and flavour it into chocolate and white versions, or choose just one flavour and keep the ratios the same.
🧮 Nutrition (per serving)
- Calories: 380
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 5mg
- Sodium: 60mg
- Carbs: 70g
- Fibre: 3g
- Sugar: 40g
- Protein: 7g
Double Chocolate Champorado Two Ways
Chef RV Manabat (adapted by JojoM)Filipino champorado with sticky rice cooked in dark cocoa or white chocolate, finished with powdered milk and tuyo for the ultimate cosy rainy-day merienda.
Chef's Tips
Use good quality glutinous rice so the grains stay chewy but still creamy after simmering.
Stir the pot often, scraping the bottom, to prevent the sticky rice from catching and burning.
Bloom the cocoa powder in a little water first so it dissolves smoothly without lumps.
Turn off the heat before adding the chocolate chips to keep the mixture glossy and prevent splitting.
For ube or pandan versions, flavour the white champorado base once it is thick and creamy so the colour stays vibrant.
Tools Used
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Ingredients
USMetric
Champorado Rice Base
Chocolate Champorado Mix
White Champorado Mix
Serving & Toppings
Instructions
Cook the Champorado Rice Base
- 1
In a large casserole pot, combine the glutinous rice, water and a small pinch of salt.
- 2
Bring to a boil over medium heat, stirring occasionally so the rice does not stick to the bottom.
- 3
Once boiling, reduce to a gentle simmer and cook for 15–20 minutes, stirring often, until the rice is very soft and the mixture is thick and porridge-like, similar to lugaw.
- 4
If it looks too thick before the rice is fully tender, splash in a little hot water to loosen, then continue simmering.
- 5
When the base is creamy, divide it roughly in half into two pots (or keep half in the original pot and transfer the other half to a second pot) for the chocolate and white versions.
Make the Chocolate Champorado
- 1
In a small bowl, whisk the cocoa powder with enough water to form a smooth, lump-free slurry.
- 2
Pour the cocoa slurry into one pot of champorado base while stirring continuously so the colour distributes evenly.
- 3
Add the brown sugar and stir until dissolved.
- 4
Turn the heat to low and sprinkle in the dark chocolate chips, stirring until fully melted and the mixture looks glossy and very chocolatey.
- 5
Taste and adjust the sweetness, adding a little more sugar or hot water if needed, then keep warm over very low heat.
Make the White Champorado
- 1
To the second pot of champorado base, whisk in the powdered milk until completely dissolved and creamy.
- 2
Stir in the white sugar and simmer gently for 2–3 minutes until the sugar has melted.
- 3
Turn off the heat and add the white chocolate chips, stirring until smooth and velvety.
- 4
If using ube or pandan flavouring, add a small amount at a time, stirring and tasting until you like the colour and flavour.
- 5
Loosen with a splash of hot water or evaporated milk if the white champorado becomes too thick as it cools.
Serve the Champorado Two Ways
- 1
Ladle some dark chocolate champorado into one side of a bowl and some white champorado into the other side, letting the two colours meet in the middle.
- 2
Drizzle with evaporated milk and finish with a generous dusting of powdered milk on top.
- 3
Add pieces of gourmet tuyo or your favourite fried dried fish on top or serve on the side.
- 4
Serve immediately while hot and creamy; the champorado will continue to thicken as it cools.
Comments & Reviews
Ella
11/15/2025
Naglagay ako ng ube flavour sa white champorado—ang ganda ng swirl! Madaling sundan yung instructions kahit first time ko mag-champorado.
Kenji
11/15/2025
Perfect for potluck brunch. Ang laki ng batch, pero naubos pa rin agad. Next time babawasan ko lang nang konti yung asukal para less sweet.
Mariel
11/15/2025
Ginawa ko ngayong maulan na umaga, solid yung combo ng dark at white sa isang bowl. Yung tuyo sa ibabaw ang nagdala!
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Nutrition Facts
Serving Size: 1 bowl (about 250 g)
Calories 380
% Daily Value*
Total Fat 9g12%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 60mg3%
Total Carbohydrates 70g25%
Dietary Fiber 3g11%
Sugars 40g
Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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