INGREDIENTS

¾ cup Angel Condensada
1-200 grams crushed grahams or crushed chocolate biscuits
25 pcs medium size marshmallows
1 ½ cup milk chocolate chips
¾ cup Angel All Purpose Creamer
1 tbsp coconut oil
Sprinkles for topping

 

PROCEDURE

  1. In a mix bowl. Combine Angel Condesada and crushed grahams. Do not over mix.
  2. Get a spoonful of graham mixture and place it at palm of your hand. Place a piece of marshmallow at the center and form into a ball. Chill balls for 30 minutes.
  3. Place milk chocolate chips and Angel All Purpose Creamer in microwave safe bowl. Place in a microwave for 10 seconds. Mix immediately using a rubber scrapper and add coconut oil continue mixing until combined.
  4. Using a fork, place a piece of marshmallow graham balls ang slowly dip and coat with chocolate. Arrange balls into a tray lined with parchment paper to cool.
  5. Refrigerate truffles for 30 mins to a 1 hour until chocolate sets completely. Decorate truffles with sprinkles and arrange nicely on a serving platter and enjoy!

      6. INGREDIENTS

      4 pcs tablea tsokolate
      3 cups water
      ½ cup Angel Condensada
      ½ cup Angel Evaporada

       

      PROCEDURE

      1. Drop tablea and water in a pot. Bring to a boil while stirring continuously until completely dissolved.
      2. Remove from heat and stir in Angel Condensada. Add a splash of Angel Evaporada and serve.

      INGREDIENTS

      White Chocolate Champorado ½ cup malagkit na bigas 2 ½ cup water half can Angel Condensada ¼ cup chopped white chocolate Dark Chocolate Champorado ½ cup malagkit na bigas 2 ½ cup water half can Angel Condensada ¼ cup chopped dark chocolate ½ cup chopped white and dark chocolate Angel Evaporada for drizzling  

      PROCEDURE

      White Chocolate Champorado::

      1. White Chocolate Champorado:
      2. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
      3. When rice is transparent, add white chocolate, and Angel Condensada, and cook for several minutes more, until rice is soft. Set aside.

      Dark Chocolate Champorado::

      1. Dark Chocolate Champorado:
      2. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
      3. When rice is transparent, add dark chocolate, and Angel Condensada, and cook for several minutes more, until rice is soft. Set aside.

      To Assemble::

      1. To Assemble:
      2. In a serving bowl, add white chocolate champorado on the other half of the bowl. And fill the other side with dark chocolate champorado.
      3. Sprinkle with chopped white and dark chocolate on top and swirls of Angel Evaporada.

      INGREDIENTS

      1-410 ml Angel Evaporada
      1-370 ml Angel All Purpose Creamer, chilled
      half can Angel Condensada
      1 tsp vanilla extract
      ¾ cup crushed chocolate cookies
      6 cups ice cubes, or more as needed
      roughly chopped chocolate cookies, if desired

       

      PROCEDURE

      1. Pour all ingredients in a blender. Blend until smooth.
      2. Transfer into cups and top with more cookies.
      3. Serve immediately. Enjoy.

          4. INGREDIENTS

          1 cup malagkit na bigas
          5 cups water
          ½ cup chopped tablea chocolate
          1-380 grams Angel Condensada
          Angel Evaporada for drizzling

           

          PROCEDURE

          1. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
          2. When rice is transparent, add tablea, and Angel Condensada, and cook for several minutes more, until rice is soft.
          3. Serve in bowls with swirls of Angel Evaporada.

              4. INGREDIENTS

              1-410 ml Angel Evaporada
              half can Angel Condensada
              1-370 m Angel All Purpose Creamer, chilled
              2 tbsp cocoa powder
              ½ cup thick peanut butter
              6 cups ice cubes or more as needed
              ½ cup chopped peanuts (optional)

               

              PROCEDURE

              1. Using a blender, combine all ingredients and blend until smooth.
              2. Serve in tall glasses and enjoy.

                  3. INGREDIENTS

                  1 tbsp instant coffee powder
                  1 tbsp cocoa powder
                  3 tbsp hot water
                  3 tbsp Angel Condensada
                  1 cup Angel Evaporada
                  ½ cup Angel All Purpose Creamer, chilled
                  1 tsp vanilla extract
                  2 cups ice cubes
                  2 tbsp chocolate syrup

                   

                  PROCEDURE

                  1. In a cup, combine instant coffee powder, cocoa powder and 3 Tablespoons hot water. Mix until completely dissolved.
                  2. Using a blender, add coffee mixture, Angel Condensada, Angel Evaporada, Angel All Purpose Creamer, vanilla extract, and ice cubes. Blend until smooth.
                  3. Drizzle your serving glass with chocolate syrup around and slowly pour mocha shake mixture. Serve immediately.

                  INGREDIENTS

                  1-410mL Angel Evaporated Filled Milk
                  1-380mL Angel Condensada
                  ¼ cup + 2 tbsp cocoa powder, sifted
                  3/4 cup white sugar
                  7 egg yolks
                  2 whole eggs

                   

                  PROCEDURE

                  1. Combine white sugar and 2 Tablespoons cocoa powder. Divide the sugar and cocoa mixture in three llaneras then heat over medium flame until it caramelized. Set aside.
                  2. In a bowl, mix the rest of ingredients together. Strain twice. Make sure that the cocoa powder is completely dissolved.
                  3. Pour into llaneras. Cover with aluminum foil.
                  4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

                    *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

                      5. INGREDIENTS

                      10 packs store-bought chocolate fudge bar
                      200 grams chopped milk chocolate
                      as needed cocoa powder for dusting
                      Coffee Syrup
                      ¼ cup granulated sugar
                      1 tsp instant coffee granules
                      ¼ cup water
                      Chocolate Pudding
                      4 tbsp cocoa powder
                      4 tbsp cornstarch
                      ¼ cup sugar
                      ¼ teaspoon salt
                      1-410 ml Angel Evaporada.
                      ½ cup Angel All Purpose Creamer

                       

                      PROCEDURE

                      1. Divide fudge bars into 2 aluminum pans. Press it down until it covers the bottom of the pan. Cover and set aside.
                      2. To make coffee syrup, combine sugar, coffee and water in a small pot. Simmer until thick. Transfer into a bowl to cool. Set aside until ready to use.
                      3. To make the chocolate pudding. Combine cocoa powder, cornstarch, and salt. Strain to remove lumps.
                      4. In a pot, add Angel Evaporada and cocoa-cornstarch mixture. Bring to a quick boil. Mix while stirring continuously to avoid lumps. Continue cooking until the pudding mixture is thick. When done, transfer pudding mixture into a glass bowl and cover with a plastic wrap directly into the mixture. Set aside to cool.
                      5. To assemble. Press down fudge bars on the aluminum pans, brush and soak with coffee syrup. Divide chocolate pudding mixture into the pans. Tap pans to remove bubbles. Chill for at least 2 hours.
                      6. Melt dark chocolate using a double boiler or microwave for 10 seconds. Let cool for a few minutes and spread on top of the pudding mixture. Dust top generously with cocoa powder. Cover pans and freeze for 6 hours or best overnight.
                      7. Serve chocolate dream cakes cold.

                          8. INGREDIENTS

                          1 – 370ml Angel Purpose Creamer, chilled overnight
                          ½ cup Angel Condensada, chilled overnight
                          Chocolate Shell
                          1 cup chopped baking milk chocolate
                          ⅓ cup canola oil or coconut oil
                          ½ cup white sugar

                           

                          PROCEDURE

                          1. Make ice cream base by whipping together chilled Angel All Purpose Creamer and condensada until you achieve stiff peaks.
                          2. Fill 8oz paper cups with this mixture. You may use a piping bag so it will be easier and cleaner. Stick a wooden sundae spoon or popsicle stick in the middle. The stick should be able to stay in the center.
                          3. Freeze 6 hours or overnight.
                          4. Make sure the pops are set before working on your chocolate shell mixture. In a pot, combine together the sugar, chocolate pieces and canola oil. Over low heat, mix them together until all sugar granules mix and chocolate pieces blend with the oil. The mixture should be shiny and smooth.
                          5. Take the pops out of the freezer, unmold my tearing the paper cups away. You should be left with a solid block of ice cream on a stick. Quickly dip the entire ice cream stick in the prepared chocolate shell mixture until fully coated. Let the excess drip and wait for 1 minute before returning in the freezer to fully set. Do this dipping procedure with all your ice cream sticks.
                          6. Freeze until ready to eat.