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Now, I’m not a big consumer of chocolate which I briefly mentioned first here and next here, but even I can’t deny the simple sensual pleasure of eating it now and then. Today was a Chocolate Sunday of sorts. My Mom made my childhood favourite for breakfast - creamy, comforting, sweet chocolate rice pudding. At night, my sister brought home some leftovers of her super fudgy, chocolate espresso coffee brownies that she had baked the night before to share with her co-workers today. (Nice of her, eh?)

Certain foods conjure up warm childhood memories. Creamy rice pudding is a perfect example of comfort food. Of course, there are people who hate the look, smell and taste of rice pudding. Well, Debbie Castaldo is one of those poor souls who grew to hate canned bland rice pudding forced upon her by her grandmother. Watch her short video (1 min. 8 sec.) called “I Hate Rice Pudding” where she talks about her childhood trauma of hearing the “plop, plop, plop” sound of pudding coming out of a can (eww). I firmly believe that Ms. Castaldo would quickly change her mind with just one spoonful of homemade Filipino chocolate rice pudding. Hello… chocolate?!

Recipes for Tsamporado or Champorado (Filipino chocolate rice pudding) vary, however, the basic recipe always contains sweet glutinous rice, sugar, cocoa, water and “milk” (i.e. evaporated milk, condensed milk, cream, whole milk, etc.). You may add vanilla for flavour, egg yolks for both a richer taste and custardy texture and dust with cinnamon. It can be served cold or warm, but I think it’s best eaten warm with cold thick cream or evaporated milk swirled on top. Although it’s usually served for breakfast, a bowl of Champorado makes a satisfying snack any time.

Albeit unproven, legend has it that José Rizal, Philippines’ national hero, invented Champorado. Being an adventurous boy, even in food, Peping (Rizal’s childhood moniker) mixed bahaw (leftover rice) with hot chocolate. And voilà , yummy Champorado!

The photo down below is a big pan of my sister’s fudgy chocolate espresso coffee brownies. {{{{{ Oh, you know you want one. }}}}}

Lovers of brownies fall into 4 preferences: fudgy, chewy, cakey… or it doesn’t matter, I like ‘em all! According to this article, a fudgy brownie is dense, with a moist, intensely chocolaty interior. A chewy brownie is moist, but not quite as gooey as a fudgy one. Lastly, a cakey brownie has a moist crumb and a slightly fluffy interior. I prefer the cakey type.

The opiate effect of chocolate? Old news, yes. Chocolate intake has been linked with release of serotonin in the brain, which is thought to produce feelings of pleasure. Although not 100% proven, there’s a theory that chocolate may also act as an antidepressant, however, there are also recent scientific studies claiming that eating chocolate may actually deepen depression in those who are very stressed or clinically depressed.

Well, yeah, that’s a no-brainer. You’d be depressed too as soon as you saw your ballooning fat ass from eating all those chocolate brownies. Try booze - light beer, less filling, less calories! Yes, I am kidding. Never, ever self-medicate your problems away with food, alcohol, whatever. Anyway, those brownie-deprived Buddhists would say, “That’s just temporary (chemical) happiness, not real happiness.” Here, have a brownie, Buddy.

Adieu,

fruitycake