Home » Blog » Recipes » Healthy Filipino » White Champorado with Extra Virgin Olive Oil Drizzle
This White Champorado is made with white chocolate from the Philippines and finished with a drizzle of the best extra virgin olive oil from California. This post is sponsored by the California Olive Oil Council.
A few weeks ago I was invited by the California Olive Oil Council to learn about the COOC Seal. A group of us had a really fun cooking class at The Civic Kitchen making a complete 3 course meal with Extra Virgin Olive Oils from California with the COOC Seal.
We each even had our own custom aprons!
My fellow kababayan Liren from Kitchen Confidant was my baking partner. We worked on Apple Bunt cakes with Extra Virgin Olive Oil Ice Cream.
During the sit down part of the dinner, this is where we learned why the COOC Seal is so important to look for when shopping for Extra Virgin Olive Oil.
When a bottle of Extra Virgin Olive Oil has the COOC Seal it means the oil has been officially certified as Extra Virgin. Just because a bottle says Extra Virgin Olive Oil, it doesn’t mean that it is.
There is a certification process which you can read about on the COOC website which outlines all the standards and requirements to get the Seal.
When purchasing extra virgin olive oil look for the yellow and green circle stating that it is certified Extra Virgin Olive Oil. It means you are buying the freshest, California grown Extra Virgin Olive OIl.
The bottle also needs to list the harvest date listed so you know when exactly how it was made and how long you have to use it to ensure you have all the health benefits when consuming. It’s best used within 18-24 months of harvest. Then once you open it, you have 6 weeks to use it.
Once you get home, storage is also important to ensure the integrity of the flavor and nutrients of the Extra Virgin Olive Oil.
Since putting into practice what I now know about extra virgin olive oil, I wanted to make a recipe that highlights the the flavor. Inspired by the ice cream that we made during the event I made this Filipino breakfast staple, but swapped out the dark chocolate with white chocolate. It’s basically like eating vanilla ice cream. Traditionally Champorado it is made with rice, chocolate, milk and topped with dried fish.
This time I am adding some oats and just using fresh fruit as the topping.
This is what you will need to make it:
Put the rice, oats, milk and chocolate in a small sauce pan and cook for about 10 minutes. Until the oats are nice and soft and the white chocolate has melted. The rice should look a bit more full as it has absorbed some of the milk. If the White Champorado looks a little to dry, add a tablespoon of milk at a time.
Pour the White Champorado into a bowl and then drizzle with COOC Certified Extra Virgin Olive Oil. It should pour nice and thick sitting on top of the Champorado.
Garnish with fruit.
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