The love for chocolate may be universal, but how it’s experienced is deeply local. Cacao has always been an expression of culture, climate, and creativity. Whether it’s used for celebrations or rituals, cacao shows up in unique ways around the world.
Here are some chocolate-based desserts from different cultures that you might have never heard of before!
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Champorado - Philippines
This is a warm, thick rice porridge. It’s made by simmering sticky rice with tablea– pure ground cacao (what we would call cacao liquor). Some modern versions use cacao powder instead of traditional tablea. The tablea is melted into milk or water, sweetened with sugar, and slow-cooked to perfection. Traditionally served for breakfast, Champorado is often served with salted dried fish (tuyo) to balance the sweetness. In many homes, champorado is a nostalgic dish passed down from grandmothers.
An interesting historical fact regarding this dish: The Philippines was a Spanish colony from the 1500s until the late 1800s. During that time, cacao was brought over via the Galleon Trade from Mexico. Champorado is believed to be an adaptation of the Mexican dish champurrado, which is a cacao drink made with corn masa. Filipinos might’ve taken this idea, but they certainly made it their own by using glutinous rice instead of corn, creating a comforting dish that pairs oddly well with the salty fish!
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Mole Poblano - Mexico
This is chocolate made into a savory sauce– how could it not make our list? Mole Poblano is made with dried chiles, spices, nuts and dark chocolate, generally served over poultry. It’s one of Mexico’s most complex and iconic sauces, often called the country’s national dish– sometimes featuring over 30 ingredients!
It is commonly served on holidays like Cinco de Mayo and Dia de los Muertos. The chocolate in mole doesn’t add sweetness, it adds earthiness and depth to the dish. If you haven’t tried it yet, we suggest you do!
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Sachertorte - Austria
This is a symbol of refined European pastry. The Sachertorte is a rich chocolate sponge cake with a thin layer of apricot jam and a delicious dark chocolate glaze. It was created in Vienna in 1832, when a 16-year-old apprentice named Franz Sacher had to step in and come up with a dessert for Prince Metternich’s kitchen, since the chef was ill that day. Little did he know, his invention would change history.
This cake is traditionally served with unsweetened whipped cream. If you decide to try it, you’ll notice how it reflects European chocolate craftsmanship so well, focusing on the perfect balance of flavors and textures, rather than overwhelming sweetness.
There has been a long-standing legal battle between Hotel Sacher and Demel Bakery, both claiming the title of the original Sachertorte. Vienna Tourists today will even choose sides between the two versions!
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Chocolate Churros - Spain
In Spain, these churros are a ritual. They’re more than just fried dough– they’re life itself. Dipped in thick chocolate, these deliciously crispy treats are enjoyed at any time of day. The dip is like a mix of hot chocolate and pudding, made with dark chocolate, cornstarch for thickness, and sometimes a hint of vanilla or spice.
The origins of churros are debated. Some say churros were inspired by a Chinese fried dough stick called youtiao, and introduced by Portuguese explorers returning from China. Others say churros were invented by Spanish shepherds that cooked dough in the mountains over open fires. Regardless of their origins, churros have become a staple in Spanish culture, even introducing churrerias, or “churro cafes” throughout the country.
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Affogato al Cioccolato - Italy
In case you didn’t know, “affogato” means “drowned” in Italian. While traditional affogato features espresso over vanilla or fior di latte gelato, this Italian modern masterpiece pours melted dark chocolate or thick hot chocolate over the gelato instead of, or in addition to, espresso. Yes, it’s gelato drowned in chocolate. Do we need to say anything else?
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Brigadeiro - Brazil
A staple at birthdays, weddings, school parties, family celebrations, or just a stop at the coffee shop, brigadeiros are a way of life in Brazil. These are chewy, fudgy chocolate balls traditionally made with condensed milk, cacao powder, and butter. They are then rolled in chocolate sprinkles. These were invented in the 1940s shortly after World War II. At the time, Brazil was going through political changes and milk and sugar were scarce, making condensed milk a popular choice in homes due to its long shelf life.
The sweets were named after Brigadeiro Eduardo Gomes, an Air Force brigadier who ran for president in 1945. He was known to be handsome, and women were strong supporters! They sold these chocolate balls at political rallies to raise funds for his campaign. Even though he didn’t win the election, the dessert did. Some consider brigadeiros to be the nation’s chocolate treasure.
Did you enjoy these fun global chocolate dessert facts? Let us know if you’d like Part 2!