I feel like this was almost a holy experience; working with an ingredient so foreign and different. However, I am bummed now that I’ve googled “black onyx cocoa” and found out that it’s so dark because it is highly alkalized which means it has taken most of the antioxidant properties out of it. So, it’s not from a deep, dark Amazonian jungle, but just more processed. Darn!
Oh well. It still tasted really cool and looked even cooler; black as coal! It can boast a lower fat content, so that’s good.
Black Onyx Pudding
1/2 c sugar
1/3 c black onyx cocoa powder
3 tb cornstarch
2 1/4 c whole milk
2 tb butter
1 1/2 ts vanilla
pinch of salt
In a saucepan, whisk together sugar, cocoa, cornstarch and salt. Whisk in half the milk, making a paste. Then stir in the rest. Cook over med heat, stirring constantly until a boil is reached. Continue to cook until thick and smooth. Remove from heat. Add butter and vanilla-stirring til mixed in. Cover with plastic wrap to prevent a skin forming and refrigerate until firm.
Recipe courtesy of Amy McCabe, Owner of Savory Spice Shop
