Using Chocolate

Chocolate makes the most popular puddings of all. Hot, cold, or frozen, any chocolate pudding is always welcome – as long as you have not stinted on a generous concentration of chocolate. Good-quality plain dark chocolate should be used in all chocolate cookery. The most important thing is that it should contain a high proportion of cocoa solids – at least 50 per cent. Milk chocolate can only be used for coating or decoration as it will not add enough flavour in baking and is too sweet for most recipes.