Vanilla Bean Pudding with a Heart of Intense Darkness

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and Ghirardelli Intense Dark Chocolate. 

This has been such a fun and yummy review. I learned that just like a good wine, chocolate also needed to be savored.

To get started, first you learn how to truly lose yourself in all that is Intense Dark Chocolate.
1. Admire the attractive gloss that's unique to fine chocolate.
2. Take in the aroma of rich, deep chocolate, hints of toasted nuts, roasted coffee, dried fruit and more.
3. Listen for the "snap" when you break it in half. That's your first clue to the texture and quality of the chocolate.
4. Hold the chocolate against the roof of your mouth. Revel in the velvety smooth texture as it begins to melt.
5. Savor the flavors that fill your mouth. It's so much more than simply chocolate.

I decided to pair up the Ghirardelli Intense Dark Midnight Reverie with a simple vanilla bean pudding.

Makes 6 half-cup servings
Ingredients:
2-2/3 cups whole milk, divided
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
1 large egg
Ghirardelli Intense Dark Midnight Reverie (chop as much as you think you will need)


Directions:
1. Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean (if you’re replacing it with extract, don’t add it yet; if you’d like to toss the leftover vanilla bean pods in the pot with the simmering milk for an extra vanilla boost, go for it) in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.

2. Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract, if you’re using it and divide pudding among 6 dishes. Add a heaping mound in the middle of the hot pudding. Allow to melt. Eat pudding while still warm.