Chocolate polvoron

It’s my daughters’ Christmas party in school today. Potluck style. My 13-year-old was smart. She volunteered to being the juice. All we need to do was buy about half a dozen boxes of juice in pouches. But my 11-year-old had been regaling her classmates with stories of home made polvoron for months. She didn’t mind helping out in the kitchen to make them. chocolate polvoron chocoloate polvoron for my daughters' class party in school

Because it’s easier to wrap the polvoron after they have been chilled (minimizes crumbling), we made the polvoron last night, stored them in an airtight freezer container and wrapped them early this morning. My daughter was already halfway through the sifting of the dry ingredients last night when I suggested dividing the mixture into two portions and adding to cocoa to one. Variety would be nice and chocolate polvoron–especially for kids–sounded like a grand idea.

Chocolate polvoron is still the same basic polvoron except for the addition of cocoa powder.

Ingredients :

2 c. of all-purpose flour
2 c. of powdered full cream milk
1 c. of white sugar
4 tsps. of coco powder
3/4 c. of melted butter
a pinch of salt
24-30 pieces of 5″x5″ pieces of cellophane paper

Cooking procedure :

In a small sauce pan or skillet, toast the flour over medium-low heat. Stir continuously to avoid burning. When the color of the flour turns beige, turn off the heat. Cool the flour for 10 minutes then sift it, with the pinch of salt, into a large mixing bowl. Sift the sugar and milk together in another mixing bowl. Combine all the sifted ingredients and stir well. Or, you can sift them all together. Pour in the melted butter. Mix well.

Fill the mould with the mixture. Press the mixture into the mould well using the back of a spoon. Release the polvoron and stack them in an airtight freezer container. Chill (we prefer to freeze) for a few hours or until firm.

Wrap in pieces of cellophane paper.

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  1. says

    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 *_*

  2. says

    “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. :-P

  3. Cherleen says

    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?


  4. Dot says

    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.

  5. Dot says

    :oops: 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.

  6. delius says

    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!

  7. cris says

    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?


  8. Lenor says

    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!!

  9. Mommyogie says

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

  10. Liza says

    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?

  11. Jennifer says

    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

  12. angelus says

    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. :cry: thanks!

    • says

      Hi there my name is chef Emil, maybe i can help you make the choco coated polvoron. here we go.. after making the povoron you have to chill it until it will become firm. then melt chocolate bar let cool, then arrange the polvoron on the screen or grilled tray poor the melted chocolate and let it settle for a while chill if needed. invert the polvoron up side down and poor the chocolate on the remaining part..chill again. then the product is ready. the same method for the Zebra polvoron or coated with white and dark chocolate.. enjoy and Happy Baking…

  13. armina says

    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 :D

  14. EDITH P. ALLUAD says

    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.

  15. cayie omnes says

    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

  16. says

    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:

  17. says

    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.

  18. mimay says

    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! ;-)

  19. mimay says

    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!

  20. miray says

    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.

  21. says

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

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

  22. Jenna says

    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

  23. says

    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…

  24. maricar says

    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.

  25. jann says

    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….

  26. sharon says

    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

  27. Josie says

    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

  28. says

    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….

  29. Edgar Sevilla says

    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.

  30. Josie says

    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.

  31. Janete says

    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.

  32. Lyn says

    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!

  33. Lyn says

    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?

  34. anne says

    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…

  35. mina says

    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…

  36. taj says

    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.

  37. lyn says

    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!

  38. mj says


    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!

  39. Janete says

    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!

  40. mina says

    janete and lyn,
    here’s how:


    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…thanks!

  41. says

    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….I hope this time there will be a favorable respone….Thank you for your help!

  42. taj says

    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

  43. Josie says

    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.

  44. Josie says

    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.

  45. says

    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!

  46. Libay says


    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.

  47. mina says

    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!

  48. Jemmie says

    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.

  49. says

    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.

  50. Jemmie says

    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

  51. says

    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.

  52. Elcee says


    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.

  53. Buntis Mom says

    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……

  54. mina says


    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!

  55. che-che says

    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!=’)

  56. says

    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).

    • alicia l. fernan says

      Dear Connie and evryone, me ur recipe of chocolate pulvoron and graham flavored and all the other flavors too..pls,pls,pls, I have just retired from my work and i want to have a buss.of my own at home.
      Thank you very much for your help..GOD BLESS.
      My email add is

  57. Josie says

    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.

  58. massie says

    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!

  59. says

    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

  60. jhazz says

    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…

  61. melai says

    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

  62. Karlin says

    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!

  63. Roselle says

    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?

  64. Roselle says

    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..

  65. Toniette says

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

  66. says

    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

  67. Amy says

    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…


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

  68. Charlotte says

    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.

  69. YHNA says


  70. bianx says

    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?


  71. says

    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

  72. says

    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

  73. says

    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.

  74. says

    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?

  75. says

    “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. :)

  76. Minnie says

    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!

  77. Joni says

    Hi Ms. Connie! I was just browsing around for recipes to make polvorons (i used to do them before kaya lang naging busy sa work :)) I’m trying to refresh my memory on how to make them. they are a great idea for giving this Christmas. I’ll follow your recipe, i hope you don’t mind. :)

    For those asking what if confectioner’s sugar was used… i’ve tried it before, what happened was the polvoron doesnt hold as much as when regular sugar was used. It’s more “powdery” when it crumbles. The white sugar granules gives that extra texture to the polvoron, making it more enjoyable to eat. :)

    Hope this helps!

  78. says

    _ate connie pwede nyo poh b email ang pggawa poh ng coted milk and chocolate polvoron../?????????kng anong milk at chocolate poh ang gagamtin?????????Gagamitin lng poh namin s feasibility pati n rin poh ung history….tnx poh more power!!!!!!!!!!

  79. Jane says

    If I would make polvorons with different flavors such as cheese, strawberry, and pandan, do you have any suggestions on what to add to the ingredients to taste like cheese, strawberry, and pandan polvorons? What kind of flavorings should I use? Thanks!

  80. arnil says

    hi..ate..gud evening..henge ako advise sa inyo po sana..gusto ko sana mag negosyo ng polvoron..meron po ba kayong ma esuggest sa akin?mahilig ako sa luto2x…plano ko rin sana pong mag peanut rolls, torones de mani…studyante po ako eh..ur suggestion would be of great help to me…thanx..

  81. princess says

    hi to all of you! i’m princess from NY. gusto ko po sana gumawa ng polvoron. can i please have the recipe of the chocolate coated polvoron pls? at how po maglagay ng mga flavors like strawberry, green tea. etc?

    my foreigner friends love polvoron at wala po kami Goldilocks dito & they would prefer homemade. i want to learn to make it para i can bring them to parties.

    i hope matulungan nyo po ako

    this is my email add po:

    thanks a lot!

  82. kate says

    What in the world does CBS stand for? I tried searching for it in google…and I could only guess that it means chocolate bittersweet? And in making the chocolate-coated polvoron, are there special tools that one can use to coat both sides? I read all of the above posts and one mentioned about using a fork and dipping stick. I can’t imagine how they can work. Is the polvoron coated or dipped because those mean different things (method-wise). Has anyone successfully figured out the coating/dipping process yet? Thanks.

  83. ghen says

    ..hello po!! ask ko lng kung pwede rin po ba ako gumamit ng chocolate bar and then tutunawin ko nlng sya at ipang cocoate ko sa polvoron? do i need to use the CBS? kya lng minsan natry ko po parang naccra ung polvoron ko, dapat po tlga my CBS sya?

  84. Mylene R. says

    hi Ms. Connie,

    hi Mam! marunong na po ako gumawa ng pulovoron, pero di ko po alam kung pano ang procedure ng pagcoat ng cholate.

    Andito po ako sa Dubai now, nagsassideline ng kaunti, baka po pedeng makahingi ng procedure on how to coat choloate sa pulvoron.

    Maraming salamat po.


  85. princess says


    if i make pinipig polvoron, can i just replace the cocoa powder with pinipig powder? same quantity and no need to cook the pinipig powder?


  86. cheryl says


    am interested in venturing homemade polvorons (for my sideline). appreciate if you can email me recipes on different flavors such as pinipig, cookies in cream, those w/ nuts i.e pili or whatever flavor variation you have. My email add:
    Thanks in advance.

  87. desiree says

    hi ms connie! my daughter is starting her home based business & for starters, she’s making polvoron & pastillas. Her first batch of polvoron & pastillas was such a hit that I suggested we create different flavors. Luckily, I stumbled upon your website & is very pleased with the variety of recipes you have. I can quite relate to your story since my father also loved to cook & experiment new dishes. Like you, I was also the designated “kitchen helper” in the family. My love of food & cooking is now being enjoyed by my daughter who’s taking up Culinary Arts. May I request for the recipes of cheese, graham flavored polvoron. What flavors can you suggest for pastillas? Also, do you have the recipe of yema balls coated in caramelized sugar(?) that’s how I remember the yema we used to have :)
    Thanks so much & more power! God bless!

  88. mye says

    i love polvoron talaga pero di ako marunong gumawa..pls email nmn po ng recipi ng polvoron. gusto ko mag try magbusiness. i want the coated polvoron..please email me at…ty po

  89. mary grace wang says

    Hi to Ms. MINA i have 3 kids who are polvoron eaters..pls nkindly send me your recipe..cookies and creams,chocolate,coffee diff.kinds i will cook for them
    every weekends.thanks and GOD BLESS!

  90. lea says

    hello, what’s the pinch of salt for? does it add to the taste or just prolong the life of the polvoron? thanks.

  91. sen says

    Hi Ate Connie,

    Please send me your pulvoron recipe and other variations ie. Graham and cheese or ube etc. Also the chocolate covered pulvoron recipes please. I’m want to experiment if this will be good give away for Christmas time. Salamat po!


  92. sen says

    Dear Ate Connie,

    Can you please send me recipe of variety flavored, original and chocolate covered pulvoron recipes. Wanted to see if this could be a hit in America especially in Christmas season. I appreciate it. Sorry if this is my second email to you. Unsure it first one sent out successfully. Salamat po.

    -senen espiritu

  93. says

    Thanks for sharing how to make polvoron. We are actually in the polvoron-making business and it’s doing very well. Polvoron is really an all-time favorite pasalubong and gift of Filipinos. =D

  94. Maye says

    Hello everyone…I’m planning to have my own small business and this polvoron thingy really gets my interest. Can I ask for the complete recipe especially the chocolate used for coating the polvoron? I just hope all of the ingredients could be found in the the grocery store. Thank you..

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