When cooking homemade chocolate pudding is there a big difference between vanilla and essence?

Yes, there's a big difference between using vanilla extract and vanilla essence in chocolate pudding. Here's why:

* Vanilla Extract: This is made by soaking vanilla beans in alcohol (usually vodka or brandy). It has a strong, complex flavor with notes of vanilla bean, alcohol, and a hint of sweetness. This makes it a great choice for chocolate pudding, as it will complement the richness of the chocolate and add depth of flavor.

* Vanilla Essence: This is typically an artificial flavoring made from chemicals that mimic the taste of vanilla. It's often much cheaper than extract but lacks the depth and complexity of flavor. In chocolate pudding, vanilla essence might taste artificial and not blend well with the other flavors.

Here's a breakdown of the difference:

* Flavor Intensity: Vanilla extract is much stronger and more flavorful than essence.

* Complexity: Vanilla extract has a more complex flavor profile due to the use of real vanilla beans.

* Cost: Vanilla essence is typically cheaper than vanilla extract.

For the best results in your chocolate pudding, use vanilla extract. It will add a richer, more complex flavor that enhances the overall experience.

However, if you're on a budget, vanilla essence can be a decent substitute. Just be aware that the flavor might not be as satisfying.

Tip: You can always add a touch of rum or brandy to your chocolate pudding for a similar flavor profile to vanilla extract, if you don't have it on hand.