Chocolate pudding

I stopped using sugar from the bowl or canister about 2 years ago and changed to local honey. We haven't given up sugar, because we still eat restaurant and store purchased desserts. But today I made chocolate pudding from scratch using honey. It was quite good. Just milk, cornstarch, dark chocolate (cocoa, 100% cacao natural unsweetened), a little sprinkle of salt, honey, vanilla, and I added some butter which wasn't in the recipe. It was very good, more chocolate tasting than the box or store bought.

Boxed dry chocolate pudding mix (both Jello and Godiva) contains: sugar, modified cornstarch, cocoa processed with alkali, sodium phosphate and tetrasodium pyrophosphate (for thickening) contains less than 2% of natural and artificial flavor, salt, artificial color mono- and diglycerides (prevents foaming), red 40, Yellow 5, Blue 1.

Sodium phosphate is a salt, but it is also what is used when preparing for a colonoscopy. Tetrasodium pyrophosphate is used as a buffering agent, an emulsifier, it’s more salt, and is used in toothpaste and cat food but can promote algae growth in water. Yuk. I won't even analyze the dyes, but I can assure you, that by using 100% cacao ( which has to have a lot of processing to make it useable) the dark color was richer than the box mix.