Chocolate flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or
Chocolate pudding as "Walter Baker's Dessert". It was renamed "Pickle's Pudding" in 1936. Modern chocolate puddings are usually made with milk and sugar, flavored with chocolate and vanilla and thickened with a starch such as flour or cornstarch. Occasionally, eggs are still used when making chocolate pudding. Usually it is cooked together on the stovetop, but other methods exist including microwaving, steaming, baking (sometimes in a bain-marie) or freezing (using gelatin as a thickener). Sometimes white chocolate pudding is made. Chocolate pudding is commonly purchased ready-made in stores, popular brands include Jell-O Pudding by the Kraft Foods Corporation and Snack Pack by