Better Chocolate Pudding

From CRSWiki

By Warren Taylor

Ingredients & Amounts

• 3 cup (711 g) Water

• 12 "dropper squirts" Sucralose saturated concentrate from the 4-oz brown dropper bottle

• 1 or 2 Tbsp Guar - add more (2 Tbsp) if a thicker pudding is desired, else add less (1 Tbsp)

• 3 Tbsp (15 g) Saco Foods powdered cocoa

• 2 Tbsp (~2 g estimate) Micronized Cellulose (powdered)

Instructions & Comments

1. Add the Sucralose dropper squirts to the water, so you begin with sweetened water.

2. Gradually sieve in the guar, mixing it with a whisk as guar is added until desired guar thickness is attained.

3. Dump in the micronized cellulose and the cocoa. Don't sieve it -- dump it. The cocoa and the cellulose are not hydro-colloidal (like guar). Stir with the whisk, and make a beautiful, light, fluffy chocolate pudding that is as light as angel feathers, and as tasty as your grocery store boxed pudding -- a spectacular, delicious pudding.

4. Don't put it in the refrigerator. It is ready to eat right now! It doesn't need to sit in order to gel. The pudding doesn't have a gel texture. It has much more a pudding texture -- light pudding texture! So eat it right there on the spot, ready to go.