* If the chocolates that you are using are large, cut them into smaller pieces.
Other people prefer their champorado to be soupy while other thick. I like mind in between. The milk will also add moisture.
Some people dissolve the chocolate in hot water before adding to the rice mixture. I never had any problems with the chocolates I'm using. The chocolates melted and dissolved evenly into the mixture.
The ratio I use is 1 part rice to 4 parts water. You can start with 3 cups of water per 1 cup of rice. Just add more water at the end of the cooking if desired. With the recipe above, I reached my desired consistency. Glutinous rice also differs in their starch content, so better to add less water in the beginning. The champorado has to be thick but not too watery and not too dry.
While the champorado is served hot, the evaporated milk is fresh from the fridge. You can bring it out from the fridge about 30 minutes before serving, so they're not too cold.
A little bit of champorado history (1st paragraph)
For can also follow this link for more information.