In June of 2014, my family vacationed on a small island off the coast of Maine. It is an island held dear in many hearts for, well, basically the lack of civilization (in a good way, lol).
Two small mailboats provide the island’s connection to the mainland. It has only one small grocery store, a co-op run by the islanders.
When we were there, we were lucky enough to visit the island’s small café, Black Dinah Chocolatiers, run by islander Kate Schaffer. (Unfortunately, they have since moved to the mainland. We did visit their new café in Blue Hill, and it’s still awesome!)
We even got to tour her small testing kitchen. And of course we got some of her fabulous chocolates! (Seriously, go check them out on the link above. They are fabulous! They use single-origin, sustainably sourced chocolate and most of their other ingredients are sourced locally.)
So, where am I going with all this? Well, I mean, it’s a food blog, isn’t it? Why can’t we just talk about food all the day long? But seriously, hold on. I’m getting there.
Kate has also published her own cookbook, filled with fabulous picture, stories from living on the island, and lots of advice on chocolate. She has appropriately named it Desserted: Recipes and Tales from an Island Chocolatier.
This cookbook is all about chocolate. From chocolate truffles to chocolate baked goods to savory chocolate recipes, this cookbook’s got it all.
It was from this book that I got my how-to on tempering chocolate. I bravely attempted to temper chocolate, and failed miserably on my first try. Finally, on my third or fourth try I finally got about half the truffles I dipped in temper. I still have a loooooong way to go in learning about tempering chocolate!
Also in this cookbook was hidden a gem of a recipe for chocolate pudding. It was from this recipe that I made my own adapted version of chocolate pudding. Enjoy the recipe!
Adapted from Desserted: Recipes and Tales from an Island Chocolatier . The BEST Chocolate Pudding from scratch!
- 1/4 cup cocoa powder
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/2 teaspoon salt
- 4 egg yolks
- 3 cups milk, divided
- 6 oz. bittersweet (or semi-sweet) chocolate, chopped
- 1/4 cup butter
- 1 teaspoon vanilla extract
- In large sauce pan, whisk cocoa powder, cornstarch, sugar, salt, egg yolks and 1/4 cup milk very well. (Or use a stick blender to make this super easy.)
- Whisk in the rest of the milk (2 and 3/4 cups). Cook over medium heat, stirring constantly until it begins to boil.
- Remove from heat. Add chocolate and butter. Stir until melted.
- Stir in vanilla.
- Place a sheet of plastic wrap directly on top of the pudding and let cool thoroughly in the refrigerator.