This Chocolate’s On a Diet

blueberry

Unit 23: Chocolate started by going over chocolate from the beginning with the cacao tree and how cacao beans are processed, the basics of cocoa powder, dutching, and cocoa butter in addition to how chocolate is processed into varieties of dark, milk, and white chocolate. More…

Unit 23: Chocolate started by going over chocolate from the beginning with the cacao tree and how cacao beans are processed, the basics of cocoa powder, dutching, and cocoa butter in addition to how chocolate is processed into varieties of dark, milk, and white chocolate.

The graded assignment assessed the ability to prepare a special-diet-friendly chocolate torte that was dairy, egg, and gluten-free along with also being raw. While the base of the assignment was to make the torte, the final submission was to be a composed plate. I came up with the following: Chocolate Ganache Torte with Raspberry Sorbet, Glazed Blueberry, & Candied Pine Nut.

chocolate

My dairy, egg, and gluten-free chocolate ganache torte took about 15 minutes to prepare, but looked like it took hours to prep. The ganache filling was firm yet silky smooth and not overly sweet, which given the amount of raspberry sorbet I used in my plating, was perfect. After the torte was set, I dusted the plate with some cocoa and used round cutters to get the shape I wanted from my square pan of torte (I still don’t have a torte pan) and placed the torte rounds on the serving plate. I chose to use a cutter that matched the size of a scoop I then used to place the sorbet nicely on top. I then added the lightly glazed blueberries and candied some pine nuts to top the dish to finish. I was very happy with the results as were all that tasted it. It was a hit!

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