The Viral Champorado By The Bistro by LeBlanc, Explained

(SPOT.ph) It's hearty, it's filling, it's got chocolate and rice—few things in the world can top the Filipino chocolate porridge that is champorado. It's great on its own or jazzed up, be it with milk (evaporated, powdered, condensed, or all three), danggit or tuyo (for a salty contrast to bring out porridge's sweetness), grated cheese, and so on. But one recently trending version seems to take the cake in taste, drama, and theatrics. We're talking, of course, about the trending Triple Chocolate Champorado covered in a dome-shaped chocolate shell—which you've likely seen on your social media feed.

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The trending champorado dome from The Bistro by LeBlanc in Antipolo

A quick "champorado" search on TikTok and you'll eventually find videos of milk being poured from a gooseneck kettle on top of a mound of chocolate. It doesn't look like any typical champorado your parents ever served on the dining table on a rainy day.

But you'll soon piece together, as we did, that the milk being poured is hot, and as it slowly melts the hollow chocolate dome, it reveals a bowl of champorado topped with powdered milk underneath it. This champorado, or should we say, champoradeux, is from The Bistro by LeBlanc in Antipolo.

The government name of the fancy champorado dish? Triple Chocolate Champorado. On the menu, it's described as a "rice porridge with powdered milk, covered with a semi-sweet milk chocolate dome, and poured with evaporated milk." 

Are you wondering why it's called "Triple," too? According to The Bistro by LeBlanc, the dish uses cocoa, a mix of dark and semi-sweet chocolate, and Risa Chocolates—specifically the 70% South Cotobato Chocolate Bar that's known for its dark chocolate with notes of fruit and spiced caramel.

The Triple Chocolate Champorado comes with a slightly hefty price tag of P249 (from the Antipolo branch) and P299 (from the Kapitolyo branch) per bowl, but don't worry as this is good for sharing. It also comes with a small bowl of Crispy Danggit that's meant to be paired with the champorado for that sweet-and-salty contrast. 

Before the Triple Chocolate Champorado came into the picture, The Bistro by LeBlanc was known for other Filipino comfort foods such as its Bacon Slab, Sapin-Sapin, and its selection of baked bread. If you've successfully secured a table (as they only accept walk-ins), make sure to try their other bestsellers too.

How do you eat The Bistro by LeBlanc's Triple Chocolate Champorado? 

It's pretty straightforward: A kettle of heated evaporated milk comes with the Triple Chocolate Champorado. As the menu description suggests, this is meant to be poured over the chocolate dome. It's best to focus on pouring it on one spot of the chocolate dome—often the center top, this is so the heat of the milk melts that specific area faster, revealing the champorado underneath.

In a morning television show where the restaurant's COO Mikaela Ordas Hallare, was a guest, she shared a pro tip: once the chocolate dome has melted and you've thoroughly mixed the champorado with the evaporated milk and powdered milk, you'll want to get a piece of Crispy Danggit and use it as a spoon to scoop the champorado. (Just note that it might be a little milky or watery in consistency from all the evaporated milk). Take one huge bite—everything in one go.

Hallare said in the same interview that they launched the Triple Chocolate Champorado because this is one of those classic comfort dishes Filipinos crave during the rainy season, which typically starts from June until November. Regardless if it is because of the weather or to keep up with viral food trends, long queues are to be expected at their Rizal branch.

Luckily, for those who don't want to go all the way to the East, the restaurant does have a closer branch that's within Metro Manila, right in the heart of Pasig: Kapitolyo. The Bistro Rooftop by LeBlanc is located on the 7th floor of the Hallare Building which is well within walking distance from Kapitolyo landmarks such as Ace Water Spa and Pioneer Center. And yes, they do serve the Triple Chocolate Champorado for the same price.

The Bistro by LeBlanc in Antipolo is open from 7 a.m. to 10 p.m., Monday to Thursday; and from 7 a.m. to 12 a.m., from Friday to Sunday. The Kapitolyo branch, on the other hand, is open from 11 a.m. to 12 midnight, Monday to Thursday; and from 11 a.m. to 2 a.m., Friday to Sunday.

The Bistro by LeBlanc is at G/F LeBlanc Hotel & Resort, 3 Taktak Road, Barangay Dela Paz, Antipolo City, Rizal. The Bistro Rooftop by LeBlanc Kapitolyo is at 7/F, Hallare Building, 10 E Capitol Drive, Pasig.

Other places that serve the trending champorado dome:

These spherical hollow chocolate shells aren't new—this chocolate trend or format has been around for years and is more commonly used in desserts in fine-dining settings. It's just that this time, with the popularity of The Bistro by LeBlanc's Triple Chocolate Champorado, there is a huge possibility of a trend resurgence, but with more budget-friendly price points.

MAJA cafe + donuts

If you're from the South, you don't have to go all the way to the East or the center of Metro Manila. MAJA cafe + donuts, which has two branches in Biñan, Laguna, has a Maja Championrado (P325) on their menu. This is similar to the Triple Chocolate Champorado in that the bowl of champorado is topped with a chocolate shell that will melt once the heated milk is poured. MAJA then serves the porridge with a side of boneless fried dilis.

MaJA cafe + donuts has branches at GF, Pavilion Mall, Biñan, Laguna, and 2F, Southwoods Mall, Biñan, Laguna. For more information, check out MAJA cafe + donuts' Facebook page.

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