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I recently made New Best Recipe's chocolate pudding recipe. It's very good, but I was expecting that sort of 'glossy' texture you get with store bought pudding cups (at least in the U.S.) whereas this isn't quite as smooth. It's definitely not grainy or anything - as far as I can tell, I made the recipe correctly and it came out properly - it's just not that extra little bit of smooth, I suppose (kind of hard to describe the texture I'm looking for).

Is the texture in a store bought pudding cup something that is achieved because of whatever impossible-to-pronounce stuff they throw in there, or is it something I can modify the recipe to achieve? (I can provide the original recipe if necessary.)

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    Did you pass it through a fine mesh sieve? That might help. – moscafj Aug 19 at 21:31
  • @moscafj yep. After cooking, I passed it through a sieve, then chilled the pudding. I possibly could have used a finer sieve, I suppose. – heather Aug 19 at 21:45
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    @heather...the finer the sieve, the smoother the texture...and, you can pass it through more then once. – moscafj Aug 19 at 22:07
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    Whisk more. Never stop whisking. – aris Aug 20 at 5:12
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Without the actual recipe to work with it's hard to suggest precise modifications (I don't have the cookbook you mention), but it's quite possible that store-bought puddings have more gelatin and/or gum-like ingredients. Gelatin can be added to a ganache (normally some combination of chocolate and cream, with a low-gloss finish) to achieve a "mirror glaze", which has a very smooth, consistent, high-gloss surface. Perhaps adding a bit more gelatin (and liquid?) to your recipe will get you there.

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