Browsing my neighborhood spice shop I found a cocoa I’ve never heard of or seen before: black onyx. It’s color immediately intrigued me and of course I had to buy some!
The sales clerk suggested some recipes found on the company website – her favorite was a chocolate pudding and she suggested adding some sea salt to the top. Chocolate + sea salt? Yes, please!
My recipe is pretty near close to Savory Spice Shop’s recipe found here:
- In a saucepan whisk together sugar, cocoa, cornstarch and salt. Whisk in half a cup of milk to make a smooth paste. Then stir in the remaining milk.
- Place saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to boil. Continue to cook, whisking constantly, for a minute or two.
- Remove from heat and add butter and vanilla, stir until incorporated. Divide putting equally into three or four glasses (I used stemless champagne glasses. Cover with plastic wrap directly on surface of the pudding to prevent skin from forming. Refrigerate until cool and firm. When ready to eat, remove Saran wrap and sprinkle with a bit of sea salt.
This was a good recipe, but I think it would have been better made with egg yolks instead of cornstarch. I have this thing with sweet pudding – I don’t think corn starch belongs in it. But I guess that’s what makes me a food snob!