Chocolate polvoron

I made cheese and graham polvoron using your previous polvoron recipe (I’ve been offline for three weeks so I didn’t see this one till after Christmas), and they were scrumptious! Much thanks for the excellent recipe =)

Is it okay if I post my variation on my blog? I will link to your original recipe, then add the variations I made and post the pics my sis took, if that’s okay.

Btw, my sis bought chocolate polvoron from an officemate–aside from the cocoa powder, they were also coated in chocolate. Total chocoholic heaven *_*

“Is it okay if I post my variation on my blog?”

Of course! That’s your recipe. And so that So we can all try your version. Gosh, my kids love cheese and grahams. Can’t wait.

Thanks! I posted it already =) I might try using bigger molds next time though…because eeny-weeny polvoron is a pain to wrap, hehe XD

Yo, Chevee, that’s right. The small ones can give you finger cramps hehehe

Hello Sassy!

I have always wanted to make polvorons, but I cannot find a good molder. Where do you suggest I can purchase it? Any brand?

Thanks.

Cherleen, most supermarkets sell them. I don’t think they come in brands. Just generic polvoron moulds.

I love, love polvoron! What kind of mold do you use and where can I find one?

Love your website! Thank you for all the hard work you do to maintain it.

Ooops, I didn’t see the question above mine. Sorry about that. I don’t think I have ever seen any polvoron molds here in Alabama or Georgia. I looked for them at the asian markets but no luck.

Thanks ok, Dot. Anyway, maybe they’re only sold in the Philippines? Perhaps polvoron isn’t made anywhere else?

Probably. I’ve never seen ‘foreign’ versions of polvoron. Maybe because it’s just too labor-intensive

HI dot, here’s a cool moulder for your polvoron. In the shape of a walnut. Just put a spoonful of polvoron in your palm, and press hard. WA La! It’s a walnut shaped polvoron!

Helo, I plan to teach kids how to make pulvoron, but im not sure on how to cook the flour. Ive read recipes online and they dont say much on how to cook the flour in the pan. Can someone elaborate if i should add anything else aside from the flour? do i include the sugar and milk into the pan and how long should i heat the flour?

thanks,
Cris

Just the flour, Cris. When it turns a little brownish, it’s done.

i did not know you were supposed to chill the mixture to avoid crumbling. that just solved my wrapping woes. thanks

wow! ive been making polvorons for onths now, but crumbling was really my problem..

thanks for the tip of chilling the mixture before moulding. Ill try it.
can’t wait to make another batch!!

Hi, sorry to sound ignorant, but when you say melted butter. Melted to soft and gooey or melted to liquid state? Thanks in advance!

you’re welcome, karen and lenor.

Liquid, mommyyogie, BUT before the cream separates from the oil.

Do you know where I can find the Polvoron Mold. I live in Utah and can’t find it here is there a website I can order it from?

Sorry, Liza, maybe one the readers can help you out.

Liza,

Here’s the website where you can get the Polvoron Mold in the U.S.

http://www.tatakpilipino.com/item.php?sku=W-5

Have fun!

I’ve got a great mold idea…use a non-stick mini muffin pan! much quicker (makes 12 at a time) than a real polvoron mold I would think I fill mine with mixture then pat down hard with my fingers/heel of my hand then flip onto a cookie sheet. If you want an absolute flat bottom, I suppose you can use a juice bottle lid or something. A hard tap on the back will help to drop the polvoron. Hope this helps :-)))

I made 3 flavors tonight: chocolate, vanilla… and my favorite MATCHA (japanese green tea) yum

hi! i’ve been trying to make a chocolate coated polvoron but for some reason the melted chocolate separates from the polvoron.:oops:
can you please tell me what should i do? i really love the coated recipe and its a bit frustrating coz i’ve tried it several times na pero mali pa rin. thanks!

Thanks for the recipe Connie! I’ve tried your recipe and it was good.. I tried to modified it and taste even better…

I added 1 cup of toasted grated peanuts, 1/4 cup more butter, no salt, replaced the half of the sugar with refined sugar and more coco powder

wow, armina, thanks for the tip, especially the ground peanuts. makagawa nga ng polvoron hahahaha

nyumshhh! am getting hungry!:grin:

hi! my ate and i want to make chocolate coated pulvoron.. can u help me how? thanks!:eek:

I tried my best so many times to make a chocolate coated polvoron but I can’t get the technique how to mix the coated chocolate or I say the procedure of the coated chocolate and how to mixed it with the powdered polvoron in a moulder, please answer me immediately because I have been selling polvoron since I resign in my job. I want to have another variety of polvoron since it is saleable. Thank you for your cooperation.

can someone tell me how goldilucks made their polvoron, i mean chilling it is nit enough to make it more hard i tried it several times but it always crumble a few minutes after chilling it. is there any ingriedients that they are mixing into the polvoron so that it does not crumble when I eat it? hoping for your reponse soon thanks for your concern

hola to you l. iam a from the province of mindanao and i really enjoyed reading the responses and at the same time learning from it. next week i’ll try doing the polvoron…and in case i will seel the polvoron, how much will it cost if i’ll sell it by a dozen? thanks for your help…via con dios.:grin:

hola to you all. iam from the province of mindanao and i loved reading the responses and at the same time learning from it. i’ll try doing the polvoron it sounds fun…any idea about how much the polvoron cost if i’ll sell it by the dozen???thank for your help. via con Dios.

cayie, if it does not crumle when you eat it, it isn’t polvoron.

rose, depends on how much your ingredients cost.

Hi! Does anyone know the recipe for Ube Polvoron? Thanks!

elo! ngtry ako ng chocolate polvoron kagabi & ang SARAP tlg (kayalang kulang p butter ko, hehehe!). ska wla akong mahanap n pambalot ng polvoron d2, ano po b alternative n pambalot? tnx!

Hi! Ako ulit…problematic ako s Polvoron ko, until now hubad pa rin cya. Huhuhu! Ala akong mahanap na pambalot (dito ako sa Belgium), try ko wax paper pro matigas kya ndudurog p rin ung polvoron kpg ibalot. Any tips, alternative wrapper? Dank u wel!

hiya! i have tried ur recipe and baked it but it still crumbles. i have tasted a baked polvoron in bohol and i would like to know how to make them too. do u have an idea what to add to the recipe so that it would hold them together? ta.

mimay wag mo na balutin, stack na lang sa airtight container then freeze.

miray, BAKED it??? no wonder it crumbles. FREEZE it instead.

Ever since I read this, I’ve been looking for polveron molds (moulds, makers, presses, whatever!) everywhere online. I cannot find them offline at my local supermarket or asian food market. I even checked Tatak Pilipino Online (from K’sMom’s suggestion comment above) but it looks like their website is down. Finally, I found a couple molds at a little obscure website called artisan applications estore. I ordered two from them and they seemed to work pretty good. They are just like the ones we used while growing up in Manilla. Ahhh the fond memories and smells of toasted flour and buttermilk!!

if you’re looking for decent polvoron moulds the URL is http://shop.art-app.com

hi poh! HELP!!!i trying many times to create a great polvoron with coated chocolate kaso ayaw kuminis ng coated chocolate dun sa polvoron, what should i do? can you teach me to good of my recipe kc gusto ko mapaimpress ang love q na kya ko gawin ung may coated, may kailangan b q bilhin o gawin para maging maayos ang coated chocolate sa polvoron saka ano bang mgandang combination nilang flavored can u pls… help me pls… para i have a girl power para maging masya cya, pls… help me pls… pano ila2gay ng tama po ung coated cholate sa polvoron and pano maging makinis ito, i know u can help me, tnx…

hi…i wud like to ask how can i coat chocolate into the polovoron…thanks

hi!!! i’ll tried ur recipe of chocolate polvoron? masarap sya!!! my kids love it. i taste some flavored polvoron in goldilocks, it tastes good and my kids like it too, but it is too expensive. i would like to ask, kung meron kyo recipe ng flavored polvoron. i would like to try to cook for my kids. hope u can send me recipes for other flavor ng polvoron.

does any one can teach me how to make ube polvoron and other recipe of other flavor of polvoron…

Hi ,Can i also use your polvoron recipe. Thanks so much and God bless you.

Rosanna

hi i need to make a “new to the world” flavor of polvoron for my product development subject, the flavor of polvoron that i should make must be new and unique and that i am the first one to create such flavor, i was thinking of putting mango zest on it or cereal prhaps…. i really dont know, it’s my first time to make polvoron.. can you help me pls? or can you suggest something that i can use to make my polvoron something new. thanks….

hi,i’ve just subscribe here. i’m very interested with chocolate coated polvoron. how could i get it’s recipes. do you have it. please do e-mail it to me. thanks

can you help me to etend my knowledge in cooking.. i want to know how to cook the chocolate coated polvoron.. can you help me.. thanks

Connie, re Mimay’s pambalot question: I use gift wrapping tissue paper (comes in different colours) Hindi ba papel de hapon ang tawag natin dun? This Christmas I will use cellophane as in your above photo.

I mentioned to you in an earlier post that I think I have an idea on how to make the chocolate covered polvorones. But, after reading some of the comments above, I think my “self-confidence” is waning a bit. lol

Hello!please help me…need to know how to make the graham polvoron…need the recipe please!even the basic and chocolate…. my kids want and luv it! thanks for your help….

My son got interested in polvoron and he has been eating them since. He is making a project for school to bring polvoron for his classmates. However, to project also state that the student have to provide a report regarding the items student brings.

I’ve got everything i need for the report except for one thing. What is the history of polvoron, such how did it start, did it really originated from Philippines or was copied from somewhere elese. Basically, i need the history of how polvoron came about. Any help would do.

Thank you.

Hi… read all your posts… have the same problm… my polvoron always crumbles…=

Joan, add more butter; chill before wrapping.

Connie, I’m curious about the added cocoa powder. Ito ba yung ginagamit natin sa champorado or hot chocolate? May pagka-ignorante yata ako because I always think of cocoa as “hilaw”. I roll my truffles in instant choc powder (like Nestle’s Quick). Maybe I can dust some with cocoa powder next time. Thanks.

Hi Connie!

I added more butter on mine & it worked in getting it not to crumble so much. I also froze it for hours and it really made a big difference. I am planning on giving the polvoron away for Xmas. I live in the US & I found that the best & economical way of wrapping the polvoron is the gift tissue that comes in different colors. Meron din Xmas decorated gift tissue which is perfect for the holidays. I am still experimenting on the different flavors. So far these are the flavors of my polvoron: peanuts, ube, pinipig, grahams, vanilla, chocolate. Thanks for your recipe Connie! God bless.

I learned a lot! I want to try making polvoron also since my husband and I are starting a small business of espasol and tikoy. I think next in line for us would be polvoron!

But wait, wanna ask again if the cocoa that you mix for the chocolate polvoron could be that of Ricoa used for baking? do you toast it with the flour since it’s still uncooked?

successful ang naging business ko about choco coated polvoron the first time i made it parang it’s really perfect for me, i dont have any formal training from anyone and this is the very first time i make polvoron…i have lots of flavors avaible like whte chocolate coated polvoron,cookes n cream,cheese, peanut butter, strawberry, buko pandan, ube and butter milk and my best seller talaga is the coated polvoron aside from that best seller din ang cheese and cookies n cream…

miss connie,
the very first i make polvoron i found the recipe here and i make some research on how to make it better and make my own recipe..because honestly i can afford the super mahal na training sa iba i want to make a business but i don’t want more gastos….then after that i start my own business and made it so far so good…i also have white choco and choco coated polvorons and other 7 flavors…and i have some suggestion para hindi po kyo mahirapan mag wrap you can use small cups like the one we use sa mga macaroons and cookies..if you want to know i can share my own recipe and you can email me..thanks and god bless you more…

Josie & Lyn, I don’t understand what you mean by cocoa being “hilaw”/uncooked.

suggest ko lang,for those with “crumbling” problems try nyo add some more melted butter or cooking oil for the mixture to be compact. for heavy duty, good quality pulvoron molders go to Divisoria.
all shapes and sizes meron doon.
it’s easier to wrap the molded pulvoron using imported cellophane kasi yung local mas manipis and medyo lumalaban pag fold mo.

Dear anne and mina, could you share with me different variations of your polvoron? I am also starting a small business of polvoron here in quezon…I’d really appreciate it if you do. God bless!

taj,

hi! where in divisoria can you give me the exact place?ksi gusto ko maging unique ang mga shapes ng molder ko,what is the difference sa imported and local cellophane?ksi ung bnibli ko 7.50 from bookstores and groceries…thanks!

Hi Anne and Mina..ako din interested in knowing the different variations & technique of chocolate coated polvoron. I wanted my sister to have an income while at home & I think maganda mag start ng polvoron. Thanks so much!

hi lyn,no problem if you want i can email it to you..thanks!

janete and lyn,
here’s how:

polvoron

4 cups cake flour
2 cups powdered milk
2 cups white sugar
1 or 2 cups of butter/margarine

toast flour in moderate heat for 15 mins.
or until light brown,stirring constantly,add powdered milk,toss for 5 mins. cool add sugar and melted butter.
mix well.
if you want para madali syang i mold and ibalot i ref mo muna overnight.for commercial use 5 cups all purpose flour and 1 cup powdered milk.after na mix mo na lahat or before mo ilagay sa ref you can add flavorings….pwede mo syang haluan ng dinurog na cream o , sa mixture na to 2 packs of cream o ang nilalagay ko13.50 lang sya each pack sa grocery.(cookies n cream flavor)if you want ube,starwberry,buko pandan bumili lang kyo ng pearl shakes mixtures and ihalo nyo lang sya polvoron na ginawa nyo..
for white choco and choco coated polvoron i dip nyo lang sa melted white choco or chocolate na may cocoa butter substitute nabibili rin to sa ibang bake shops and mura lang din sya haluan nyo lang ng 1-2 tablespoon tanggal ang lapot ng choco and makintab pa sya after i dip and madami pa kyo magagawa pag nilagyan ng cbs hndi sayang ang puhunan nyo..then after that i ref nyo lang ng 2-5 mins pwede nyo ng ibenta ang choco dip polvoron nyo…gumamit kyo ng fork or dipping stick para walang sayang pag nag dip and ilagay nyo sa baking pan para madali syang matanggal and hnd madkit pag lumamig..i hope nakatulong ako…sample naman pag gumawa kyo….he..he…joke…thanks…
kung metro manila lang kyo my suggestion ako kung san kyo pwedeng makabili ng murang ingredients or you can text me or e mail me if you have some questions ramina_1102@yahoo.com.ph/09205032637…thanks!

Hello Mina!I read your answer to Janete…could you also please help me and e-mail also the basic recipes and chocolate coated polvoron…I’ve sent messages on this site asking for the recipe but to no avail! my e-mail ad:leiane_06yahoo.com….I hope this time there will be a favorable respone….Thank you for your help!

Mj, imported na nga siguro yung 7.50 na cellophane sa bookstore,makapal kasi yung imported.i bought my molder a long time ago sa Divi nga.Pero my sis-in-law discovered a new store NEW SINKIAN HENG CORP. address: C. Palanca near Quinta market.
MINA, i’m also interested sa recipe ng choco polvoron.can i also get a copy of your recipe? thanks

Pareho pala kami ni Lyn. I was used to “cooked” cocoa as in mixing it and simmering with the rice when we make champorado; also, I remember my mother making hot chocolate (niluluto). So mixing it as it is with the other polvoron ingredients is something new to me - but I would like to give it a try. Just asking, Connie, to make sure. Thanks.

Josie, the chocolate for making hot choco drink, the one that is cooked, is not cocoa powder. They are cacao tablets.

That, too, Connie. I am looking at a tin of cocoa right now. Outside the tin is this hot cocoa recipe: “Blend 1 tbsp cocoa with 1 tbsp sugar or more to taste. Mix in 1 tbsp cold milk until smooth. Stir in 1 cup hot milk.” This was probably the hot or cooked cocoa I remember. Anyway, as long as we’re talking about the same cocoa, my chocolate polvoron will be okay. Thanks again.

leng and taj,
hi! i already place here the procedures and ingredients, also all the flavors that i have..thanks!

Mina!
Super thanks talaga, I received na your e-mail..can’t wait to cook for my two kids…Will keep you posted if successful yun ginawa ko…hehehe Btw, yun graham ang ingredients to make polvoron- would you know also? thanks ulit!

Mina,

Thank you very much sa info. You’re so generous to share your recipe. I wish to contact you thru your cel kung di makakaabala. What about the store selling cheap ingredients? I’m from Quezon Province but I often go to Manila too. Thanks and more power in your polvoron business.

libay,
hi!no problem im just so happy lang po kasi na sobrang okay ang start ng business ko kya i’m also happy to share it sa lahat ng gusto rin po na mag start ng polvoron business…you can email me if you want so i can answer some of your questions…thanks and god bless!

Hi Connie,
I just want to ask if it’s ok not to chill the polvoron after I wrapped them? Hindi ba sya masisira since I chilled it before wrapping them? My question also goes with yema balls since I also chill them before shaping.
Thanks so much.

Jemmie, yes, but they will be more difficult to wrap. Bakit sya masisira if you chill before wrapping? With yema balls, they might be too firm to shape once chilled. Cooling to room temp is ideal in my experience.

Thanks Connie for the reply, but I guess I didn’t phrase the question well (sorry =P). What I meant was diba for easier wrapping, it’s better to chill the polvoron first. But after chilling and wrapping them, is it ok if i just stock it at room temperature for days?

Naisip ko lang kasi baka parang tulad sya ng mga leftover foods na dapat ay nilalagay sa ref para hindi masira. Although I know na un mga tinitindang polvoron ay wala sa ref, pero naisip ko lang since commercial un baka may nilalagay silang preservatives or something.

Thanks again and sorry for my ignorant questions. Hehe Please bear with me. =P

Ah okay, I get it now. Well, considering that there’s milk in polvoron, I don’t know if that’s advisable. Milk can keep for a few months if stored in an air tight container. But if it has been mixed with butter… I’d be scared of storing them at room temp.

Oh ok, thanks so much for answering all my questions and of course for the wonderful recipes. =P

mina, i texted you. did you receive it?

mina,

i just can’t find a store here in our place selling CBS, and even baking chocolates are rare. Any suggestion where to purchase it? Thanks so much.

According to Mina, she bought her CBS sa chocolate lovers sa P Tuazon in cubao area….

Miss Connie, tried your mango cheese pie… sobrang sarap po! promis hehe……

lbay,

hi!
yes, i received your text but sad to say they only have 2 branches here in metro mla. and i dont think meron po sila other branches outside metro..thanks!

Chocolate lovers in cubao? Where is the other branch? is it in makati area?

mina,
hi
ask ko lng po,anu ung CBS?first time ko ggwa ng chocolate coated pulvoron,actually first tym ko tlga ggwa ng pulvoron hehe,have no idea pa,sana mag work sa first try ko.pnu icocoat ung chcolate ng hnd hnahawakan pra wlang maiwang mark??im from baguio.. pls answer back,gusto ko tlga maimpress mother in law ko..=)
tnx in advance!=’)

Anyone…

san mkkbbli nun dip stick….????

anyone po…

pano po ba gumgawa nung chocolate na pangcoat…??

what powdered milk po b ang pede nyo isuggest… kc po first time ko po ggwa ng polvoron. thanks!

Birch Tree, Michelle.

Thank you po sa recipe. Do you use the sifter for the dry ingredients (flour, sugar, powdered milk)?

Jimmy, my four sifter is a recent acquisition and still unused. When we made that batch of polvoron, we just used an ordinary wire strainer (salaan).

Happy New Year to you and your family, Connie!!! Polvoron was one of my giveaway gifts again to friends this Christmas - but not just the regular polvoron this time. I made your version of the chocolate polvoron, and also made some with ground pecan nuts. I coated them with light/milk chocolate and white chocolate, all inspired by your tips and ideas. I found bars of coating chocolate at the store and just melted them away. My first batch did not look as good as the ones you bought from Vieux Chalet pero puede pasar na rin (I’ll email you a photo). I made a lot of polvoron and kept some in the freezer, and last night I coated some again and they looked smoother this time. They looked great wrapped in cellophane but I didn’t find this wrapper too pliable, so I shifted to giftwrapping tissue. The process of coating was quite tedious, kasi paisa-isa, but the result was satisfying. (There must be a way of coating multiple polvoron.) Also, wala pa ditong chocolate coated polvoron kaya “hit” ang regalo ko. Maraming maraming salamat saiyo, Connie.

Reading the suggestions and comment was encouraging. I am into business and I operate a small canteen but originally my goal was into food production. We already have soya products and yoghurt. I want to have a new product to introduce. Wala po ang chocolate coated polvoron which is actually my next target so my research brought me to this site. Now, gusto ko ring subukan. I am from Bontoc, Mountain Province, isa pong akong igorota. I hope your tips, comments and suggestions can help. Thank you guys!

dear ramina and to everyone:

thanks to all of u!

mina, can u pls email me ur recipe of chocolate pulboron and graham flavored as well as the other flavors?

thanks so much for ur great help!

my email add is daviesoria@yahoo.com

hello everyone!
please email me a recipe o chocolate coated pulvoron.

i really want to try it and start a buss.
thanks and God Bless you all.

my email add is honeymarie@yahoo.com

Dear Mina and Ms. Connie.

i wud like to ask wat is CBS? anong chocolate ang gagamiting to coat the polvoron? pwede na ba yung hersheys na cholate then imet lang? wala na bang idadagdag dun?

and abt the cocoa powder to use in polvoron, same din ba yun sa coco powder na inihahalo sa chocolate cake? like hersheys?

thanks po in advance for the enlightenment…

hi everyone please send me recipe of choclolate coated polvoron. I would like to make kc wala sa samar nito.thjanks in advance hope you can help me guys

Hello to all who reads!

My mother taught me how to make polvoron when I was a child. Back then I just used a large tablespoon as a mold, but thanks to an earlier post, I found a mold to order online, and will even try the mini muffin pan method. I’m pretty creative when it comes to cooking and am looking forward to trying new twists with polvoron. However, I don’t speak the language and understand only little (which I blame my mother for not teaching me!), I am wondering if anyone would mind sharing some of their creative polvoron recipes with me … in english. I see a lot mentioned of the chocolate coated ones that I’m really excited to find out more! Has anyone tried chopped or slivered almonds in theirs?

Anyway, I’m looking forward to hearing from anybody.

Salamat Po! (See? I know just a little. I just hope I spelled it right!)

And God bless!!!

P.S. My husband and children love the few filipino dishes I cook for them, I want to surprise them with dessert now!

Hi i learned a lot in this. Pano ba pumunta sa CBS sa cubao from farmers plaza. Kung pwede din pong makahingi ng lahat ng recipe ng ibat ibang flavor na polvoron.

Anong klaseng butter anggamit nyo?

Quote from ms.mina

for white choco and choco coated polvoron i dip nyo lang sa melted white choco or chocolate na may cocoa butter substitute nabibili rin to sa ibang bake shops and mura lang din sya haluan nyo lang ng 1-2 tablespoon tanggal ang lapot ng choco and makintab pa sya after i dip and madami pa kyo magagawa pag nilagyan ng cbs hndi sayang ang puhunan nyo..then after that i ref nyo

Ms mina i copied this in your comment last nov 2007. di ko lang po masyadong maintindhan. ano po ung ihahalong 1-2 tablespoons? and ano yung pag nilagyan ng cbs? pasencia na po..

by the way dis is my email add cheerfulrosel@yahoo.com

oreo cookies is also great panghalo in making polvoron and white chocolate-coated polvoron is d best…

pls. send me a copy of your Polvoron recipe.Thanks!

i wnt to know the ingrdts of polvoron with chocolate because i love it…tnx po

salamat po sa recipe.

exempted ako sa exam dahil sa polvoron recipe u.

i ilove u so much connie

magkano ang selling price ng choco coated polvoron?

Sorry, but it seems I didn’t get the meaning of cbs. Also, can you please send me the recipe for chooco coated polvoron?

Thank you

Hello po! Pwede niyo po bang i-send sa akin ung recipe ng choco-coated polvoron? I’m trying to sell it kasi sa classmate ko eh. Pangdagdag sa allowance ko! hehehe…

e-mail: black_anthracite@yahoo.com

Thank you po!!! I’ll be gladly waiting!

tita connie,, its coco powder,, or cocoa powder,, asK k0h lang p0h,,

maraming salamat !

excuse me ate Amy..

..nasa page 2 p0h ung recipes and pr0cedures..

..paKi look nLng p0h !

mamaTszz !

cocoa, Krystelle. Typo.

If you are ever in Manila, look for HOP (house of polvoron). Their polvoron is really really good.

I always make sure to get boxes of those things when I’m back home.

i believe they also have choco coated.

ATE CONNIE & ATE MINNA,
PWEDE NYO BKONG E EMAIL KUNG PANO MAG GAWA NG CHOCO/MILK COATED N PULVORON? ANONG GMIT N GATAS AT CHOCO? D2 PO AKO SA PALAWAN GUSTO KO PO SNANG M22 NG PANG BUSINESS SNA AT UNG IBA IBA PANG FLAVOR.. MARAMING SLAMAT PO AT MORE POWER.. GOD BLESS…
E2 PO UNG EMAIL ADD KO
MEMZ_0630@YAHOO.COM

hi!:) it’s my first time here…and i’m a bit into polvoron right now…i’ve read most of the comments and it’s really helpful…:) i’ll be making choc coated polvoron next week and i hope that it’ll be a success:) do you have any suggestions aside from the usual ingredients?:) thanks…:)

one more thing… where can i actually buy the “cbs” here in manila?

thanks:)

please teach me how rto make different flavored polvoron

hello po good day pwede po ba mnghingi ng recipe ng choco polvoron n others recipe

thanks n god bless

josie

good day! i’m fond of making polvoron. u know im so happy when my polvorons are sold out..my cousins really love it..can you give me a recipe of polvoron coated with chocolate? im here in Palawan..u can send me. my email add is airish_cajolo@yahoo.com ..thanks in advance!

mina, thank you for your comment here. i read it..i will try to make a polvoron coated with chocolate. gusto ko ito maging business. what is the brand of chocolate and white choco that you used? during my college years, gumagawa n ako at ngbebenta sa school canteen at bookstore ng university namin. But now, i stop cooking and selling. mdyo busy sa work…gusto ko gumawa ulit..problem ko din yung boxes, saan ba s manila pwedeng mgpabili coz a have a sister there at makati. thank you in advance! my email add..airish_cajolo@yahoo.com

hi connie!
do you any idea how to make a polvoron malunggay? can you email me… thanks connie

ATE CONNIE & ATE MINNA,
PWEDE NYO BKONG E EMAIL KUNG PANO MAG GAWA NG CHOCO/MILK COATED N PULVORON? ANONG GMIT N GATAS AT CHOCO? GAGAWIN KO PO SANANG BUSSINESS… MARAMING SALAMAT PO.. EMAIL: cecile_cuevas@yahoo.com
HOPE TO HEAR FROM YOU SOON

Ms. Connie,

Hello po. I’m Lea, and I’m 17. A high school senior pa lang.

May project po kami and I was wondering if it’s a good idea to add malunggay powder to pulvoron. I’ve read in my internet article sites that there is such a thing as “malunggay pulvoron.”

I’m still confused with the cocoa powder. Eto po ba yung as in hindi pa luto? I remember I tasted cocoa powder before at hindi pa siya matamis as I thought it would be. Is it available in the grocery?

Hoping for your answer. You can e-mail me at lea_ribaya@yahoo.com

Lea, I don’t do readers’ school projects, sorry. You’ll have to experiment on your own about malunggay.

Re cocoa powder. You use it right out of the container. As to not being sweet, if it were sweet it wouldn’t be pure.

Was just getting your opinion. I didn’t intend to make you do it.

Anyway, what is the difference on the polvoron if confectioner’s sugar were used?

“what is the difference on the polvoron if confectioner’s sugar were used?”

Try using it and you’ll know and have answers for your research.

hi! im gonna use ur recipe po ha… kasi i have to help my mom in her business and im looking for ways to have a variety in the foodies that she’s selling online… best selling po namin leche flan but a lot of people are asking for polvoron.. they would usually ask if it taste like goldilocks.. ehem! mas masarap ang homemade noh! hehehe… Thanks for the tips & God bless!