|
|
Article: The Main Ingredient: Step out of the dark; It takes cocoa butter for real white chocolate
- Article from:
- Sunday Gazette-Mail
- Article date:
- August 28, 2005
- Author:
CopyrightCopyright 2005 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
|
robbyers@wvgazette.com
tara@wvgazette.com
THE year was 1977. Americans were obsessed with all things
European (fondue), expensive (designer jeans) ... and mellow (insert
short-lived pop icon here).
Enter white chocolate.
Most Americans had never tasted the expensive confection that
Europeans had concocted 60 years earlier. Chef Michael Fitoussi is
credited with creating a white chocolate mousse for the second
anniversary of the Palace Restaurant in New York City, touching off a
white chocolate frenzy that has never died. Only mellowed.
White chocolate is actually gently flavored cocoa butter. After
all of the chocolate flavor is extracted from cacao beans, the
remaining fat is blended with ...