Champorado is a Filipino porridge flavored with tablea, a cocoa tablet used for cooking or making hot chocolate drinks. It is best paired with something salty such as tuyo or tinapa. Last night I made my pairing a little more unique with Nutella! The result was an even yummier champorado with hazelnutty flavor. The dried fishes were fried to a crisp and were eaten with every spoonful of the champorado. These imported dried fishes are called ‘pinka’ and ‘danggit’ in the Philippine north. Milk is optional. I prefer mine dark and less sweet.