And to be honest…I am still not sure.
I had a pack of silken tofu left – the one I normally use for sundubu jjigae) but no sundubu mix – so I googled some ideas on what I else could make with the tofu and came up with this recipe, a sort of mix of these two recipes.
So, how is it made?
Melt au bain-marie 120 gr dark chocolate with 60 ml water, 30 gr cocoa powder, 3 tbs sugar and 1 tbs brandy, rum or coffee liqueur, stirring occasionally . Meanwhile blend 350 gr silken tofu until smooth. Once the chocolate is all nicely melted, add the tofu and stir until all mixed. Divide over 4 glasses and chill for at least 3 hours, or overnight, in the fridge. Serve with some chocolate shavings.
But how did it taste?
Well, it did taste chocolately, but the whole texture was, hmm, a bit odd. I think that was partly because I used a hand-mixer instead of a blender for the tofu, I guess a blender would have made it a bit silkier. It was certainly edible, but not a complete pleasure if you get what I mean. And I do think that puds should be pleasurable so not sure I will try making this again.
Btw, I just love this Droste Cocoa packaging with the nurse holding a tray with a packet of cocoa with a nurse holding a tray and so forth (sorry the photo isn’t better, but check out the image here). Apparently the effect of a picture appearing within itself is known as mise en abyme in art, also known as the Droste effect. It was named after Droste for this illustration. Plus it is pretty good cocoa for baking!
Have you tried any sweet recipes with tofu and were they successful? Looking forward to hear your experiences in the comments!
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