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::

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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::

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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::

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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.