Monday, January 18, 2016

Results of my experimental cooking

Last week I made a couple of experimental recipes, some fortified hard tack to take on a backcountry hike and a 'good for you' chocolate pudding. The hard tack wasn't cooked quite long enough. At the relatively low temperature (250 °F) it needed more then 90 minutes to eliminate all the moisture.
The chocolate pudding turned out pretty well. 
Low carb chocolate dessert
The consistency was good. The flavor was not bad. It could have done with being slightly sweeter, so perhaps an extra teaspoon of honey, or one extra packet of stevia. I used unsweetened almond milk, so maybe regular almond milk would have been better? It smelled very chocolatey. A garnish of fresh berries would have been good (raspberries!)

Today, I have a couple of avocados that are ripe enough to try my other chocolate pudding recipe. I don't have a blender or food processor, so it'll be fun trying to get the avocados to be a smooth paste by hand.

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