March 12, 2013

Champorado and Hot Chocolate

I have been trying to eat less carb and sugar lately but when I saw a pack of champorado from Filmart, a Filipino grocery, I couldn't help but buy it.

We had this last weekend as our merienda.


I like my champorado thick and sweet. So I added more sugar and milk. It was so good that I was tempted to have another bowl.

Back in the province when I was growing up, we always have champorado and hot chocolate. We used to have a tiny cacao plantation but before my parents could reap the rewards, it was ravaged by two storms one after another leaving only a handful of cacao plants. But still that would give us enough fruits and my mother would make it into a tablea (blocks of cocoa powder).

{Tablea. Photo from Google Images}

I remember making my first hot chocolate drink when I was 12 years old. We had this pitcher-like pot/stainless vessel and a wooden whisk/stirrer. We would boil water in the pitcher-like pot with the tablea on it and we had to constantly stir the pot to melt the tablea. It was actually tiring but for a curious kid, it was an adventure.

You have your hot chocolate when the tablea has fully dissolved and you have a thick consistency already. Then you add your milk and sugar.

Ahhh...those were the days. Now, you can just go to a coffeeshop and voila, you have a steaming hot chocolate right away. But you know what, I like the hot chocolate made from tablea better than the one made from chocolate powder....as long as the tablea has fully dissolved of course :)