Champorado is a classic! Its sweet, decadent chocolate sticky rice porridge is a beautiful start to a beautiful morning. Or afternoon. Or evening. 

I remember the feeling of euphoria as you can smell this being prepared throughout the house. Fantastic!

This is certainly a Spanish influenced dish. Chocolate is not commonly used in Philippine cooking. In Mexico, Champorado is a chocolate drink. So this dish has evolved from Spanish origins using local Philippine ingredients. 

However, there is an ingredient that I had to get used to, initially as a child. The dried fish. 

I did not understand why salty dried fish was good with a sweet and indulging chocolate breakfast. More importantly, dried fish is ulam (main dish). It is meant to go with luscious white rice, tomato, and dipped in cane vinegar. 

What is doing with chocolate? 

That is where the mind does not know, what it does not know. The heart will long for this after trying this for the first time. It is that good. The richness of the chocolate is cut by the saltiness of the fish, and the contrast in textures of the crispy fish and thick porridge is fantastic. 

Here is a tip

The quality of chocolate dictates the quality of champorado. It is that simple. Get good quality and don't skimp. Traditionally champorado is made from tablea. A bitter chocolate tablet that you can make amazing hot cocoa with. But, I am going for a bit more decadence. I'm going with a San Francisco chocalate, Ghirardelli. 

Here's how to do it. 

1/2 cup sticky rice

1 bar baking chocolate (traditionally tablea is used here, which works great. I'm going against tradition on this one.)

Sugar to taste. Use sugar as a seasoning instead of a premeasured ingredient. 

water

dried fish (easily found in any Asian supermarket)

1. Add sticky rice and water to a pot. Water measurement is about twice the volume of rice. 
2. Put the pot over medium-low heat. Stir to keep from burning the bottom. 
3. Once the rice is soft add chopped chocolate to the rice. Watch it turn into a dark shiny brown color.
4. Add sugar to taste. Done.
5. For the dried fish. Heat a skillet and add oil and butter.
6. Pour a handful of dried fish into the skillet and fry until crispy. Set aside on a paper towel to drain the excess oil.
7. Get a bowl and ladle champorado.  Sprinkle dried fish for crunch and texture. Enjoy.