Read This Recipe -- Better Chocolate Pudding

[Guest guest]

Read This Recipe -- Better Chocolate Pudding

Quick Summary: I (Warren) have been working with

guar-based puddings for at least 2 years.

Tonight I created a pudding that beats every other

pudding I have ever have made or ever tasted

in the last 2 years. It is better than just an

ordinary great pudding -- It is spectacular.

I give the ingredients here in this message,

tell how to make it, and describe why the pudding

is spectacular.

First, why is this pudding so terrific? Here are

some of the reasons.

I have eaten many commercial instant puddings.

I am familiar with their taste, textures, and

calories -- and their costs. My pudding is better.

a) My pudding taste of chocolate is superior to

their chocolate -- and I like chocolate.

My pudding texture is superior to their

pudding texture. Mine is like a light fluffy

frosting. But I could make it thicker, or

fluffier or lighter, or heavier -- however I

happen to like it. I can control the texture

completely in my pudding. But I can't control

the texture of the boxed pudding. And my texture

is not like " guar " whatsoever. It is totally different,

so different, that you would never guess that it

has any guar in it at all. That is how extraordinary

the mouthfeel and the texture really is. It is not

like a guar pudding at all -- by any measure of

appearances, tastes, and textures. It is

completely and totally different. It has no

gel texture or heaviness, and requires no time

to set. It is already firm and textured when mixed,

without the need to set in the cool refrigerator.

c)My pudding has virtually zero calories -- way

lower than anything in a box. Look at the

ingredient list, and see that this is almost

a complete calorie-free pudding. I list the

estimated calories below. No pudding in the

world compares.

d) My pudding costs between 5 to 10 cents per

serving. The commercial type costs me at least

5 to 10 times more. My pudding is a bargain!

Second, here are the ingredients. I've only made it

one time, so I write it here just as I made it -- the

particular amounts based on just what I happened to

have used this particular time when I put it together:

1) 3 cups of water.

2) 12 " dropper squirts " of Sucralose saturated concentrate

from the 4-oz brown dropper bottle.

3) Guar to thicken to texture desired -- between 1 TBL to 2 TBL,

depending on how thick you like your pudding.

4) 3 TBL of the Saco Foods powdered cocoa.

5) 2 TBL of micronized (powdered) cellulose.

Estimated calorie count for this pudding:

The water and Sucralose have no calories.

1 TBL guar has 36 calories.

3 TBL of the Saco Foods cocoa has 30 calories.

2 TBL of powdered cellulose weighs almost nothing, and

is nothing but fluff. Maybe weighs 2 grams.

Estimated calories = 8 calories.

Altogether: 36 + 30 + 8 = 74 calories for 3 cups puddings.

Standard pudding serving size is 1/2 cup.

Calories per serving is 74/6 = 9.

9 calories/serving -- Beat that!

Mixing instructions:

Add the Sucralose dropper squirts to the water, so you

begin with sweetened water. Gradually sieve in the guar,

mixing it with a whisk as guar is added. Once desired

guar thickness is attained, simply 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).

They are not gums, and will not form lumps at all.

So simply dump both of them in, all at one time.

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.

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.

What is the trick to this pudding? No tricks.

It is super simple, and mixes up fast and easy.

The key ingredients are the cocoa, and I believe

the most important of all that changes everything,

is the micronized cellulose to create a genuine

pudding texture that is not a " hydro-colloidal gel " ,

like a simple crude guar-only pudding.

Hopefully, there are some experimenters around who

will try out this recipe. Check it out, and tell me

if you will ever eat a straight guar-base pudding

another time in your life.

Here is the answer -- No: You will not eat a straight

guar-base pudding again. The reason why --

You can make something so superior, that you

will forever make the better pudding, once you

have discovered just how delicious it is, and just

how easy it is to make.

Again, all experimenters are asked to check out this

recipe, esp if you have the commercial instant-mix guar

to try it out with. If you succeed, you will know it.

And perhaps you will think of new twists that will

add more to our collective recipe knowledge.

Thanks for all the chefs who share their great recipes.

The only thing new that I add here is the micronized

cellulose. Other than that, all other ingredients and

ideas were contributed by others who came up with the

recipe basics. Please continue to trade ideas.

Each new idea makes our lifestyle so much more pleasant

and worthwhile. 9 calories per serving. That's great.

-- Warren

[Guest guest]

Hi Warren

I must say I would like to try your recipe. I received the shipment of Guar Gum and sucralose last week (thanks so much for all of your effort) and have experimented a little with the product. But I have to say I haven't made a pudding that I really like yet. I would love to know where you get your cocoa from and also the cellulose.

L

In a message dated 7/29/2002 4:17:56 AM Pacific Daylight Time, warren.taylor@... writes:

) 3 cups of water.

2) 12 "dropper squirts" of Sucralose saturated concentrate

from the 4-oz brown dropper bottle.

3) Guar to thicken to texture desired -- between 1 TBL to 2 TBL,

depending on how thick you like your pudding.

4) 3 TBL of the Saco Foods powdered cocoa.

5) 2 TBL of micronized (powdered) cellulose.

Estimated calorie count for this pudding:

The water and Sucralose have no calories.

1 TBL guar has 36 calories.

3 TBL of the Saco Foods cocoa has 30 calories.

2 TBL of powdered cellulose weighs almost nothing, and

is nothing but fluff. Maybe weighs 2 grams.

Estimated calories = 8 calories.

Altogether: 36 + 30 + 8 = 74 calories for 3 cups puddings.

Standard pudding serving size is 1/2 cup.

Calories per serving is 74/6 = 9.

9 calories/serving -- Beat that!