Marble Bread Pudding

1 pack of chocolate jelly (sy nutrijel)
2 tbsp cocoa powder
150 gr sugar
1/4 tsp Salt
900 ml of Chocolate Liquid Milk (500 ml of liquid milk + 400 ml of boiled water)
250 gr Bread, cut into 2
1 tbsp Butter

1. Vanilla Pudding: prepare a blender, add liquid milk, sugar, salt & white bread, process until smooth. Add agar2 powder, process until well mixed. Pour into a saucepan, set aside
2. Chocolate Pudding: prepare a blender, add liquid milk, cocoa powder, sugar, salt & white bread, process until smooth. Enter the cocoa powder jutrijel, process until well blended. Pour into a saucepan, set aside.
3. Cook both puddings at the same time over low heat & always stir with a spatula, so they don't settle and burn. When the pudding starts to heat, add the butter, stir until the butter is melted & smooth.
4. Cook until the pudding looks steaming, a sign that the pudding is really hot, the texture becomes thicker and small bubbles appear on the surface, remove it immediately (because the pudding mixture is very thick and heavy, you don't need to cook until it boils and churns)
5. For vanilla pudding, after removing add vanilla extract, mix well.
6. Prepare a mold that has been moistened with boiled water. Then pour 1 spoon of chocolate pudding, then vanilla pudding. Do it alternately until the dough runs out. Let stand until the hot steam is gone. Cover the surface with clingwarp plastic, store in the refrigerator for at least 4 hours until the pudding is hard & cold.
Remove from the mold & cut into pieces, serve with vanilla vla.