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Celebration of bitter flavors — chocolate, coffee, greens, amaro
Unrefined whole cane sugar — Indian sweets, chai, payasam
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Celebration of bitter flavors — chocolate, coffee, greens, amaro
Unrefined whole cane sugar — Indian sweets, chai, payasam
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Bring 1 inch of water to a simmer in a small pan. Place chocolate and oil in a small heatproof bowl over simmering water. Let stand until chocolate is almost melted, about 5 minutes. Remove bowl from heat and stir mixture until smooth. Set aside to cool. In a food processor, combine yogurt, honey, cocoa, tofu, vanilla, espresso powder and salt; process until smooth. Add chocolate and process until completely combined. Divide pudding among 4 dessert cups. Cover with plastic wrap and chill for at least 2 hours. Serve cold.