Mix This: Champorado Fudge, We Turned the Chocolate Porridge into Bars for Breakfast on the Go

May 5, 2017

The number of times we’ve rushed out the door without breakfast is alarming, and there are a couple of reasons why. One, those additional five minutes of sleep just feels so much better than groggily slaving over breakfast. Two, working through a bland bowl of oatmeal or rubbery eggs for the third day in a row doesn’t sound appetizing at all. Waking up to mom’s champorado and tuyo is just a pipe dream now, or so you thought. Make a quick and delicious batch of this champorado fudge and start looking forward to breakfast.

In our version of the classic breakfast fare meets breakfast bar you’re not only getting your daily dose of indulgence, but you’re also getting all the familiar flavors of champorado with a bite. Toasted pinipig stands as the alternative to rice, its crunch contrasts the smooth chocolate. Together with the fried dulong, these two contribute and gives the fudge its texture.

Preparing this recipe comes down to melting chocolate and mixing all the ingredients together. When melting the chocolate, use a double boiler to keep it from burning but keep the water and steam from getting into your chocolate, otherwise the chocolate will seize. If you want to completely avoid water, you can melt your chocolate in the microwave, just make sure to take it out every 15 to 20 seconds to prevent it from burning. Once chilled and the chocolate has set, your champorado fudge bars are ready to to be eaten and stored for future grab-and-go breakfasts to fit your fast-paced lifestyle. The best part is that they last for one to two weeks in an unrefrigerated airtight container, or three weeks in a refrigerated container if you prefer them cold, so just 30 minutes of preparation has you equipped for weeks of breakfast to come!

Champorado Fudge

Yield: 8 squares in an 8×8 inch pan
Time: 30 minutes


  • 200g dark chocolate
  • 200g condensed milk
  • ½ tsp salt
  • 2 tbsp butter
  • 100g dried dulong, fried and chopped roughly
  • 200g pinipig, toasted

Ingredients: Topping

  • 100g dark chocolate
  • 100g condensed milk
  • 1 tbsp butter


  1. Fill a pot with water and bring to a boil.
  2. Oil a 8″ x 8″ square pan and line with cling wrap.
  3. Place dark chocolate buttons, condensed milk, salt and butter in the bowl and place over the pot with boiling water.
  4. Stir chocolate mixture until melted.
  5. Remove from heat and fold in the pinipig and chopped dulong until mixed through.
  6. Place mixture in plastic lined pan and level.
  7. Place in fridge to cool down.
  8. Place the topping ingredients in another bowl over the pot with boiling water and mix until melted.
  9. Pour on top of the fudge pan and tilt around so you get a smooth even coating of chocolate over the fudge.
  10. Cool overnight and cut into 8 squares.
Bernice Escobar SEE AUTHOR Bernice Escobar

Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.

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