Browsing around the net I stumbled across this fascinating
article about Disney's own very exclusive club called Club 33. At the bottom of the page you'll notice Chef Marcel's very simple recipe for Club 33 called White Godiva, Dark Chocolate Celebration. Seeing how delectable it sounded I proceeded to plan my very first try of this recipe.
But I was already stumped. Where in the world do you get Godiva white chocolate liqueur? The only place I knew that regularly sold large-ish quantities of Godiva was DJs, and even then it was $100+/kg. I didn't want to think what the liqueur would cost. So I was quite happy to substitue that without much thought. Chocolate liqueur is quite easy to find, white isn't. So I found a city liqueur store that imported them for a while. They only did so for a while because some bars used it in their cocktails but no longer. So they were on a discount because the store wanted to move the stock. I was delighted to find them on discount, but then dismayed at the cost. $30 for 500ml!
Then I had to get another piece of equipment. A terrine mold. Why call it a terrine mold when loaf mold would do just fine? Bleh.
Making the dark chocolate was lots of fun. I used a combination of about 80% dark and 20% milk, because I thought it would be a bit too rich if I used 100% dark. I had trouble with the folding. The mixture became quite thick and heavy towards the end(and quite rich too :D).
I think I screwed up the white chocolate sauce. I think I left it on the heat for too long and the egg began to solidify. I was confused by what "first signs of boiling" meant. =_=; So there might be small lumps of who-know-what-it-is.
Pictures of the fruits of my sorry labour.
Dark ChocoDark Choco close upDark Choco + (freshly made)white choco sauceDark choco slicedIn the last blurry picture you can see a blob of white on the right in the chocolate. That's the cream that didn't get properly folded in. =_=;
Because of that the taste wasn't consistent. Some parts were quite rough, others smooth, but overall VERY RICH and heavy.
Because of that the next time I eat it I will ensure I have a tall glass of ice water next to me.
Because I played around with taking pictures, the dark chocolate started to sweat and droop! onos!
Because of that I decided that it's a dish that needs to be served IMMEDIATELY, and that it's very very hard to make.
Now, I'm feeling quite ill from a case of chocolate overdose.