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Hello, I am from Tashkent, the capital of Uzbekistan,
I am very interested in making cakes. Our family has a little factory that produces cakes, but now we want to promote it by finding an international partner. If you are interested in having business in Middle Asia I offer you to be partners. I will wait an answer from you on my [email protected]

Carlos Maglutac

I'm from the Philippines and we have a chocolate dish that is similarly named but spelled commonly as champorrado. Unlike this dish however, the Philippines version uses rice which is the staple here. Mexico and the Philippines do share a common heritage with Spanish conquistadores traipsing about our lands in the distant past. Champurrado similarly is cooked with sugar, dark semi or sweetened chocolate, and sticky (malagkit) rice, a variety that produces more starch than most. Served for breakfast or as merienda (snack) and paired with a salty companion as dried sardine (tuyo) fried crisp or dried and salt cured beef strips (fried crisp as well) to provide a contrasting texture to the smooth pasty consistency of the champorrado. The milk is poured over the dish much in the way you would cream your coffee.

shuna fish lydon

I can personally attest to the deliciousness of this thick elixir.

Thank you for putting a recipe for it out there in the universe. Maybe someday someone else I know will make it....


I usually use Abuelitas chocolate instead of dark brown sugar, chocolate and vanilla extract. I've also been told to boil cinnamon sticks until the water is red to get that flavor in it. Yum!

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