Posted by Marla Hudgins
on September 23, 2009, 2:09 pm
71.2.71.71
ROD RECIPES 09/23/2009 National White Chocolate Day White chocolate torte with shiny chocolate sauce
White chocolate originates from the cocoa (cacao) plant, but it is not 'chocolate.' According to the FDA, to be called 'chocolate' a product must contain chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.
White chocolate contains cocoa butter, milk solids, sugar, lecithin and flavorings (usually including vanilla). Cocoa butter is the fat from cocoa beans, extracted from the cocoa beans during the process of making chocolate and cocoa powder. Cocoa butter has very little 'chocolate' flavor.
Cocoa butter is one of the ingredients used to make real chocolate, it is gives chocolate the ability to remain solid at room temperature, yet melt easily in the mouth.
Cocoa butter is one of the most stable fats known, containing natural antioxidants that prevent rancidity and give it a storage life of 2 to 5 years. It is used for its smooth texture in foods (including chocolate) and in cosmetics and soaps.
Although there is not yet a formal definition, white chocolate contains cocoa butter but no non-fat cocoa solids. Mostly used as a coating, it contains sugar, cocoa butter, milk solids and flavorings. Not really "chocolate" since no chocolate solids other than cocoa butter are present. Sweet, milky dairy flavor with a hint of chocolate from the cocoa butter. Color ranges from pure white to yellow-white. Used for candy bars; baking chips; bakery coating.
National Confectioners Association & Chocolate Manufacturers Association
The FDA established rules for labeling white chocolate which went into effect on January 1, 2004. The rule states that a product labeled and marketed as white chocolate must contain at least 20 percent cocoa fat, 14 percent milk solids and 3.5 percent milk fat, and not more than 55 percent sugar (or other nutritive carbohydrate sweetener).
source is foodreference.com
White chocolate torte with shiny chocolate sauce
50g butter
300g amaretti biscuits , finely crushed in a food processor
300g white chocolate , chopped
284ml + 142ml cartons whipping cream
CHOCOLATE SAUCE
100g dark chocolate , finely chopped
125ml crème fraîche
3 tbsp caster sugar
Conversion Chart
http://www.onlineconversion.com/cooking_volume.htm
Melt the butter in a large saucepan, add the biscuits and mix well. Butter an 18cm loose-based round tin and press the biscuits into the base using the back of a spoon or your hands. Freeze until cold.
Meanwhile, melt the white chocolate in a bowl set over a saucepan of simmering water or in short blasts in the microwave - be careful, white chocolate burns very easily. Once the chocolate has melted, leave to cool.
Whisk the cream until you can leave a ribbon-like trail for a couple of seconds. If your cream is very cold, leave it to warm up a little so it doesn't make the chocolate seize. The thicker you whisk the cream the more solid the torte will be. Add 2 tbsp of the whipped cream to the white chocolate and stir it in. Pour the rest of the chocolate into the cream and mix well. Pour into the tin and chill until firm.
Make the sauce by putting all the ingredients in a saucepan with 250ml water and bring to a simmer, stirring. Simmer until the mixture thickens enough to draw a line through it on the back of a wooden spoon and then cool. Use some to decorate the top of the torte and re-warm the rest when ready to serve.
source is Good Food
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