Dark chocolate is all the rage now, and rightfully so. It’s delicious, contains antioxidants in the form of flavonoids, is said to be good for your heart and has claims of being an aphrodisiac. Wow! Now why wouldn’t you make this pudding? I use chocolate bars with at least 70 percent chocolate in this recipe. The higher the percentage, the greater the percentage of cocoa mass in the form of chocolate liquor, therefore there is less room left for sugar or other stuff.
Make sure to use silken tofu, the kind often sold in aseptic containers. Although I generally avoid using microwave ovens, if you’ve got one they are very handy for melting chocolate.