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In a medium saucepan, combine sugars, cocoa powder, cornstarch, and espresso powder. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat; stir in butter and vanilla. Place saucepan in a large bowl filled with ice water. Stir pudding constantly for 2 minutes to cool quickly. Transfer to a medium bowl. Cover surface of pudding with plastic wrap. Refrigerate 2 to 24 hours. To serve, top with sliced banana and/or crystallized ginger.
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Italian cream cheese — tiramisu, pasta, risotto finishing
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
Cascading chocolate fountain — strawberries, marshmallows, party