Josie’s chocolate polvoron and an American’s adobo
Ever since I posted an entry on chocolate polvoron late in 2006, I have been besieged with requests for recipes. The thing is, the entry itself very clearly states that I ordered those boxes of chocolate polvoron and and I even provided the contact info of the seller. You know, if I knew how to make them, I probably would have. But I don’t. So, there. But. BUT. A reader, Josie, was able to successfully make chocolate coated polvoron and, with her kind permission, let me share a photo of her masterpiece.
Nice, Josie! And thanks for allowing me to share it with Pinoy Cook readers. And, from my brother-in-law, Sonny, a link to a video of an American cooking chicken adobo and giving the oral instructions in Filipino. So, so cute.
Our own videos, taken on Christmas Eve and New Year’s Eve, are still being edited. The one taken on Christmas Eve… duh, we forgot to turn on the TV and BBC News was in the background. 
I also have some recipes for Christmas and New Year leftovers but they will be published in the newspaper first so I’ll be able to repost them here only after the print version has come out.
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We used to make chocolate-coated pulvoron, basically pulvoron with extra butter it would be firm when molded into pulvoron. Refrigerate for a while (~30 min oe less) then dipped into melted chocolate.
My gears have been churning ever since your first post about choco-covered polvoron post! My biggest hurdle is not how to make it at all, but to find a polvoron mold… I found an online seller but it was quite pricey. Anyway, I know its kind of cheating, but I was thinking of getting pre-made polvorons, freezing them and dipping them in chocolate. Any thoughts?
hehe that link to the American explaining how to cook adobo is the best! thanks for it!
that video is too funny!!!!!!!
i’ve also made chocolate polvoron last christmas and sold in boxes to my officemates for their giveaways. it’s very tasking but it’s worth it i got positive feedbacks from those who ordered. even my kids loved my chocolate coated polvoron. I still have orders until now.
Instead of dipping, my husband has this theory (we haven’t tried doing it hence a theory, okay?): Mold the polvoron and freeze. Arrange on a sheet of non-stick paper and spoon melted chocolate over each until the tops and sides are completely covered. Allow the chocolate to harden. Trim the excess with a small sharp knife (excess can be melted again). Dip the bottoms in melted chocolate, arrange the polvorons upside down to harden the bottom parts. My hubby says if it’s done this way, the chocolate coating will be smoother and more even.
I might even try to buy store polvoron and try Sonny’s idea. Re: video, it is so cute, I’ll show it to my husband (of 27 yrs) and tell him he got beat again in talking Tagalog. Thanis, it was entertaining and cute.
I miss eating all the Filipino sweets from my childhood–polvoron, Jonis bakery’s half-moon cake and cream puff, puto bumbong, Sans Rival, Leche Flan, yema (incidentally, that was how I stumbled on this site–while searching for a recipe for yema balls.), Brazo de Mercedes, Cuchinta….I could go on and on…Thanks heaps for the recipe, Connie and Josie!
Thank you for featuring my polvoron, Connie. I’m sure there’s a better way of coating other than doing it one at a time. Speedy’s idea is interesting. I’ll give it a try next time I make polvoron.
The video of the American cooking adobo was entertaining. (He said “sangkutsahin” perfectly.) Sometime ago, I found a slightly different version of the chicken adobo in the Canadian Living Magazine. I’ll email it to you.
Thank you, Josie, for allowing me to share your polvoron photo with Pinoy Cook readers.
ANG GALING GALING MAG TAGALOG, ANG SARRAP SARRAP!!! hehehe
tried doing this choco polvoron, medyo tedious. however when chocovron (i believe that’s the name) came out, buy na lang kami. they come in differner flavors: cookies and cream, strawberry, pandan, etc.
ayowz si joe maglutow ng adowbowng manowk!!!
Loved it!!
that is soooo entertaining.. i was smiling all the way to the end.. “manuck” and “sangkutchahin” are the best words.. heehee.. well done brother in law of miss connie…
wow.. polvoron!!!! ive yet to find powdered skimmed milk around here… that is the best milk for polvoron (its my lola’s secret ingredient she said) oops not so secret anymore… lol….
ive been able to make sans rival here… however.. it was a recipe off another foodie.. it is lacking in some flavor… i wonder if you could help miss connie?
gigi, i haven’t tried making sans rival in my entire life hehehe when i do, i’ll be able to help you.
It’s my pleasure, Connie.
i need to show that video to my friends!
to all those abroad looking for polvoron moulder, my supplier friend wylma can supply you with different moulder shapes, she can also ship it to your location. you may send her email at wylma_vittali@yahoo.com. i hope she don’t mind sending you guys her email, just include in your email that Arlene Pelaez gave her email.
thanks for that additional flavoring tip on polvoron.
pls i need help on how to perfect the coating procedure. what chocolate to use?do i need to put vegetable oil(shortening) when melting the chocolate?i tried but the problem is, ayaw tumigas ng coating. pls send me instructions at my ym.my yahoo id is labmher.thanks!