I’m researching how to make chocolate marshmallows in an effort to be good and do my homework towards writing that marshmallow flavoring guide. A method I’m testing is to heat up cocoa powder with water to make it a non-sweet solution to add to the marshmallows at the end of whipping.
Reading through the cookbook Bittersweet has developed the idea that cocoa powder’s flavor benefits from being simmered. When creating this non-sweet cocoa solution I simmered the water and cocoa powder together: and much to my surprise found it acting exactly like chocolate pudding!
It thickened up at simmer to resemble a soft set pudding. Pictured here in the post is the cocoa powder heated with water.
This concoction even develops a skin (ewwwwww) like pudding.
So, one doesn’t really need corn starch for making chocolate pudding?