Chocolate Float

I confess, I invented the name, my brother and I experimented and deliberately stayed away from the usual Graham crackers dessert and, fortunately, we struck jackpot. Chocolate Float = chocolate, obviously, is the flavor and float was taken from the Mango Float, Fiesta Float, etc., all of which are names of Graham cracker desserts. If you think, it's unoriginal, you are welcome to baptize it with a new name, just give me a head's up so I may follow suit *grins*.

Note: The photo doesn't give justice to its taste, if you're willing, I suggest you try it and have a photo op (a better one) on your own. I wasn't able to take another pic as we were obsessed on lighting and watching the New Year's fireworks, when were done the Chocolate Float was gone *lol*.


Ingredients:

• Graham Crackers (if you can find the chocolate flavor, the better)
• all purpose cream
• condensed milk
• chocolate (we used Hershey's Kisses), chopped
  
• chocolate toppings (we used mini Nips)
• butter
  

Procedures:

• *** In a 13 x 9 x 2 in. Pyrex baking dish, we used 2 200g packs of Graham crackers, 1 tetra pack of Nestle all purpose cream, half a can of a 300ml Alaska condensed milk and a pack of Hershey's Kisses. Four kisses and 5 small sachets of mini-Nips for the toppings. That's basically the ratio of ingredients, now, you do the math *grins*.
• In a deep bowl, whip the all purpose cream and the condensed milk until it gets thick and produce a little body (if you have a hand mixer, the less strain on your arms). Set aside.
• In a small pan, melt a little amount of butter over low heat, drop the chopped chocolate Kisses and continuously stir until it melts. Spare a little of that chopped chocolate for the in-between toppings.
  
• Combine the melted chocolate to the cream and milk mixture and whip some more until you get you're desired consistency. Set aside.
• Layer the Graham crackers on the baking dish, pour some of the whipped chocolate cream mixture, spread it with a bread knife until it covers the whole set of Graham crackers and then top it with chocolate bits. The chocolate bits will add crunch and texture to the dessert.
  
• Just repeat the process until you used up all the Graham crackers and the chocolate-cream spread or up until you reach your desired volume or thickness.
• On the last layer, you can forgo the chocolate bits and topped it with Nips minis and whole Hershey's kisses instead. You can choose other topping variants and design it as you like. Do your thing and enjoy.
• Chill and serve.

A kinda late post for:

&

Champorado

Ingredients:

• malagkit na bigas (glutinous rice)
• cocoa powder
  
• sugar
• water
• pandan leaves (optional)
  

Additionals (optional):

• evaporated milk
• cheese
• tuyo (dried fish)
  

Procedures:

• Prepare (wash and then add some water to boil) the glutinous rice as you would with regular rice but you have to put more water in this case. Set it on high heat, boil it for at least an hour or as long as it takes to soften the rice grains. Check and mix it from time to time to prevent it from sticking at the bottom of the cauldron.
• You can put some pandan leaves to have that extra delish smell.
  
• Dissolve the cocoa powder in a bowl of water, quantity of the cocoa depends on how chocolate-y you want your champorado to be and then add it on the boiling cauldron of glutinous rice, keep on mixing while you're pouring the cocoa liquid. Add some sugar, you can add as much as you want; you can also opt to add some more water if you don't like it too thick.
• On low heat, continuously mix the champorado until you get the color and consistency that you like.
• Let it boil for a minute and you're done.
• You can serve it with fried dried fish or some cheese slices and then drizzle with evaporated milk. I had mine with cheese, just the way I like it.