Chocolate Pudding (Eggless & No Oven)

Crush the cookies in a blender and add melted butter. Remove and add a spoon ful in a serving glass.
In a pan add milk, cream, chocolate chunks, orange rind and cinnamon powder. Bring it to a boil and remove. Add sugar, corn starch, coco powder, vanilla extract and whisk it. Put it back on to the stove and bring it to a boil so that the cornflour thicken it. Remove and add in unsalted butter and toasted almonds.
While it is still warm portion it out in a glass on top of the cookie crumb and serve garnished with orange rind, cinnamon stick, cherry, mint leaf and grated chocolate.

More bitter more better. Remember more cocoa % more more chocolate in it. You are paying for chocolate not sugar
Chocolate should have both cocoa and cocoa butter. If the packet says emulsifiers and/or oils or fats added then avoid that chocolate.
Don’t buy puffed packets
Look at the expiry date.

Chop it into chunks before melting it.
Always heat chocolate slowly. Best is on a double boiler but you can use a microwave as well.
If you are clear you want to melt chocolate then buy chocolate chips
Sometime after opening the wrapper of chocolate we find a whiteness over chocolate. Don’t worry its not gone bad it is bust the cocoa butter that oozed out when the chocolate got warm while it was still in its wrapper.
Make sure there is no water on the bowl ot spatula when melting chocolate. When melting chocolate water is its enemy. If a drop of water enters melting chocolate the entire chocolate with seize and become clumpy.
Use a non metal spoon to mix chocolate
Bread knife or sedated knife is the best knife to chop chocolate

Modern day chocolate that we eat as candy, bars and pralines came about in 16th century, until then chocolate was used to a make a rustic, bitter and foamy drink in mesoamerica.
Mesoamerica is a historical region and cultural area in North America. It extends from approximately central Mexico through Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica.
Chocolate Is made from the beans of the cacao tree. And the natives of mesoamerica used to grind the beans and mixed with corn meal and chilli to make a bitter drink. The drink was invigorating that is full of energy and making one feel strong.
The miso american people believed that cocoa that is chocolate tree is a gift of god from the heavens
Cacao beans was used as currency and the bitter drink was served at feasts.
In 1519 with the Spanish visit and they first drinking the cacao drink, they carried it back to europe with them. Because of its bitter taste it wad considered a medicine for upset stomach but once honey, sugar and vanilla were added to it to make the taste more palatable the drink became very popular in Spanish courts.
The Spanish elite liked it so much that soon they started drinking it at home daily, and as demand for cacao rose slaves from Africa were taken to south america to cultivate cacao plantation.
In 1828 the cocoa press was invented by Conrad Van Houten. This press would separate the cocoa butter and leave behind cocoa powder. This cocoa powder is the powder we still use today. The same cacao is used to make drinks, sweets and yes chocolate.
Very soon a Swiss chocolatier added powdered milk to cocoa in 1875 thus inventing milk chocolate.
From there chocolate became everybody’s favourite and by the 20th century the demand for chocolate grew huge.