"Champorado" Chocolate  Rice Porridge

One of my favorite Filipino food delicacies eaten during breakfast, afternoon and on  a rainy rainy day  is  "Champorado" (Chocolate Rice Porridge). It is made with soft-boiled rice and flavored with Tableas de Cacao which are bitter-sweet chocolate tablets made of freshly roasted chocolate mixed with milk and sugar.  In my case, I use a leftover rice,  sweetened condensed milk and "Tabliya" Cacao Tablets   ( Tabliya came from the word “tablets” because the product shape resembles a medicine tablet. However, other product shapes exist. It is the old fashioned chocolate. Chocolate in its pure form without any added preservatives. - Source: http://www.foodrecap.net/recipe/make-native-chocolate-tabliya/) . Believe me, it is more delicious when eaten with a side dish of fried dried fish.

When  my maternal grandmother  was still alive, we used to visit her in the farm.  She would ask me and my brother to help her in grinding the dried seeds through her manual  grinding device.  I could eat around two - three pieces of ripe cacao fruits. After eating them,  we dropped  the seeds in the basket for drying process. I helped my grandma out of curiousity and never was I forced to do so. I'm sharing my story to tell others that there is a big difference between "trying to learn" and "being forced to work" as a child.

Photo #1 - Tabliya "Cacao Tablets" that my mother bought for me from my hometown(Palompon,Leyte Philippines) so that I can cook the "champorado" anytime I want even if I'm far away. Home made by our previous employee who resigned to start up his own business in producing "Tabliya" at home. Eventually, his initiative helps him send his children to a state college.
Photo #2 - Mix a cup of leftover rice, water and "tabliya" in a casserole and bring to a boil.

Photo #3 - Boil until rice is tender.

Photo #4 - After pouring condensed milk over,  it's ready to be served --- on CNN!
Photo #5 - #6 - My cousins and I in chaos over my mother's champorado in the early 80's.

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