For 30 years, I have been using my grandma's old recipe from the 30's that calls for solid unsweetened chocolate but have been having trouble with speckles and flakes that won't dissolve, lately, so I had stopped making pudding. I tried yours to see if a powdered cocoa recipe would come close and it does! I used heaping tablespoons of cocoa since I love the stronger chocolate taste. Thank you for sharing this recipe, Kelly. (if anyone can say why I am just now getting speckles and flakes with the solid, after 30 years, I would love to know. Yes, the chocolate is new and good brand.)
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For 30 years, I have been using my grandma's old recipe from the 30's that calls for solid...