When life gets boring, some people jump out of air planes, others plunge to the depths of the sea, while you…can make stuff like this.

If you wanna break your usual craving and try something a bit out of the ordinary, this uncommon twist to this Filipino Classic is sure to add some good to your mornings.

So, how do you appease the taste buds of hungry humans salivating for two of the most-craved breakfast foods: champorado and tuyo? You marry them, of course!

Now, the idea of fishy chocolate (chocolate fish!) can be a bit queazy at the beginning especially if you’re not a tuyo eater…but do not fret! The rich, sweet chocolately goodness of the champorado contrasts the slight saltiness of the tuyo so it gives a nice, balanced flavor.

Although it’s a bit novel at this point, this dish follows the same principles as recently popular salty-sweet tandems such as cheese & chocolate, bacon & chocolate, and rock salt & chocolate milk—this one’s just more Filipino.

You can also adultify this recipe and kick it up a more mature notch by doubling the amaretto. Of course, this isn’t recommended for breakfast (unless you want the toilet to be your date), but highly recommended for more grown-up gatherings.

Right now, you have a choice: stick to your centuries-old, time-tested champorado, or dare to do it a little different than usual.

Yeah, it can be a little strange, but all great things come from weird people who chose to take the road less traveled.