Skagit Food Co-op blog:

The Bounty of Bulk

For Chocoholics

JpegChocolate is one of the world’s favorite foods, especially during the month of February. According to CNN, it is estimated that more than 58 million pounds of chocolate candy are sold during the week of Valentine’s Day.

Find top quality chocolate, cacao, and carob in the Co-op’s Bulk Department. We stock many types of chocolate and chocolate-covered candies. From organic raw Peruvian Cacao nibs to European baking chocolate to dairy free carob chips, we’ve got great options for the chocolate enthusiast.

We source white and milk chocolate from the world-class Bernard Callebaut company in Belgium, as well as excellent Guittard dark chocolate chips from San Francisco. We also stock Sunspire’s organic, dairy, wheat, nut, and soy free baking chocolate chips. Whatever your preference, try the following recipe to lose yourself in chocolate.

Deep Dark Chocolate Pudding Recipe
Adapted from numerous sources online

Ingredients:

  • 7 oz. dark chocolate chips or chopped bar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup sugar, fair trade & organic
  • 1/4 cup cocoa, fair trade & organic
  • 1/4 teaspoon salt
  • 1/4 cup organic cornstarch
  • 1/4 cup butter, grass-fed
  • 3/4 teaspoon vanilla extract

Directions: Mince the chocolate into fine pieces. In a large saucepan, combine chocolate, 1 & 3/4 cups milk, cream, sugar, cocoa, and salt. Whisk vigorously over medium heat until the mixture simmers and its texture is smooth and thick. Stir the remaining 1/4 cup milk and cornstarch together and then add to the chocolate mixture. Whisk until combined and simmer for a minute, whisking and scraping down the sides with a rubber spatula. Add butter and cook for 1 more minute. Stir in vanilla. Serve pudding or store refrigerated in an airtight container with plastic wrap pressed directly onto the pudding surface to prevent a skin from forming.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.