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Emily from Chocolate in Context is hosting the 29th edition of Sugar High Friday, the brain child of Jennifer at the Domestic Goddess. The mission is simply prepare a recipe using an unrefined cacao product.

The most untreated cocoa I could find is the same I used for SHF #27. This organic farming cocoa is produced by the farm cooperative "El Ceibo" in Bolivia. It is gepa's objective to improve the living conditions of marginalized producers in the South by offering them a market chance in order to make it possible for them to take part in national and international marketing under fair conditions and to secure a decent living for them out of own efforts. Using this brand, I kill two birds with one stone: I get a tasty and delicious cocoa and I maintain the Fair Trade idea.

The difference between treated and untreated cocoa powder is obvious:

left dark powder deoiled alkalised 11,0 % fat

right light-coloured cocoa powder lightly deoiled not alkalised 24,5 % fat

I prepared a simple but tasty

	You need: 500 ml milk 20 g corn or potato starch 20 g rice flour 20 g cocoa powder 45 g sugar pistachios, chopped
Mix starch, rice flour, cocoa and sugar. Whisk into milk, be sure that you have no cocoa lumps. Bring to a boil constantly stirring. Remove from heat.
	Cool down in cold water, constantly stirring.
Fill into bowls, cool completly and sprinkle with pistachios.

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tagged with: SHF, Sugar High Friday, SHF29, food and drink, recipe, Rezept, chocolate pudding, Schokoladenpudding