When I moved out, I had maybe three or four different kinds of high-end cocoas and drinking chocolates in the cupboard. I came home to a Schaffen Berger unsweetened tin with a scant 1/2 inch left in the bottom in the cupboard with the teas, and two Hershey’s Special Dark drinking chocolate tins in the fridge. Yes, the fridge. Granted the stuff isn’t powder so much as a fine grind of chocolate (no sugar) but I have never kept drinking chocolate in the fridge before milk is added to it.
Special Dark are the Hershey bars that everyone leaves in the bag of miniatures because they taste bitter. Even people who like dark chocolate hate “Special Dark” because it’s not what Hershey does well. Mr. Goodbar is what they do well. Try it. Buy a bag of miniatures for Halloween. Leave them on your desk at work at 9 a.m. By noon, you will have a bag of “Special Dark.”
Here’s the part where I tell if you those useless leftovers can be saved by making a delicious pudding out of them!
I adapted this recipe from the Hershey’s website. I used 1% lactose-free milk so there was very little fat since dark chocolate has twice as much protein as fat, if the Hershey’s website can be believed.
Chocolate Pudding with Cocoa
1 cup sugar
1/2 cup cocoa powder (unsweetened)
3 tablespoons corn starch
1/4 teaspoon salt
2 1/2 cups milk (coconut or almond milk work too since the thickness comes from the corn starch)
2 teaspoons of vanilla
Mix the dry ingredients well — getting rid of as many lumps as possible. Add the milk (or coconut milk) gradually — stirring as you go. Allow the pudding to boil but be careful not to let it burn. Turn the heat down and keep stirring until it thickens. It doesn’t take long.
I like pudding hot off the stove with walnuts (antioxidants anyone?) but it tastes better the next day, after the flavors have mellowed.