Divine White Chocolate 100g
Heavenly white chocolate with a heartCustomer Reviews Write Review
Made with the best quality fairtrade cocoa beans from Kuapa Kokoo cooperative in Ghana.
Sugar, fairtrade cocoa butter, skimmed milk powder, whey powder, butterfat, emulsifier: soya lecithin (non GM), real vanilla.
Energy 2257kJ/540kcal, Protein 6.6g, Carbohydrate 60.4g, Fat 30.2g.
May contain traces of nuts
Dark Chocolate & Raspberry Swirl Cheesecake
By Lorraine Pascale
This dessert requires a couple of hours’ setting time, but if, like me, you aren’t blessed with oodles of patience, put the glasses in the freezer for half an hour to speed things up. Serves 4.
140g (5oz) digestive biscuits, crushed
100g (3 ½ oz) butter, melted
1 tbsp brown sugar
100ml (3 ½ oz) double cream
25g (1oz) icing sugar
200g (7oz) cream cheese
100g (3 ½ oz) Divine Dark Chocolate
200g (7oz) raspberries
40g (1 ½ oz) Divine White Chocolate, shaved with a vegetable peeler, to decorate.
4 large wine glasses or tumblers
Melt the chocolate and cream together in a bowl over a saucepan of barely simmering water, making sure the base of the bowl doesn’t touch the water.
Mix the biscuits, butter and brown sugar together in a large bowl and divide among the glasses.
Whip the double cream and icing sugar together in a large bowl until it is very thick and can hold its shape in the bowl. Whip the cream cheese lightly in another bowl. Fold the cream into the cream cheese until evenly blended.
Spoon a dollop of the mixture equally among the wine glasses, then add a dollop of the melted dark chocolate over the top and leave to cool slightly until thick. Add another dollop of the cream cheese mixture and stir the chocolate into the cream using only two ‘turns’ of the spoon so the dark chocolate and the white of the cream looks marbled and the bottom layer of the cream cheese is left white.
Top with the raspberries and white chocolate shavings, to decorate.
Lorraine says “I often use Divine chocolate in my recipes as it tastes great and it’s good to know that I’m playing my part in a more equitable trading partnership”
Fairtrade, Kosher, Added Sugar, Vegetarian
Customer reviews - Divine White Chocolate 100g
ReviewsDivine White Chocolate -
Wed 8th May 2013
My favourite white chocolate ever! Not too sweet (a common problem with white chocolate) and a wonderfully creamy taste.Reviewer's Name:
Pedol ViewMary Berry's Wonderful White Chocolate Cheesecak -
Tue 20th Aug 2013
We asked queen of cakes Mary Berry to create a recipe for us for Chocolate Week 2012 and this heavenly white chocolate cheesecake does not disappoint. Mary is a fan of Divine and says 'Divine Chocolate is a chocolate for all chocolate enthusiasts. Cooking, melting or just enjoying, Divine Chocolate is just that'.
Mary says: Serve very thin slices as this cheesecake is rich - but so delicious! White chocolate can be tricky to use when melted - do not allow to get too hot otherwise it becomes grainy. The surface of the baked cheesecake may crack slightly in the middle; do not worry this is part of its charm! To avoid a really deep crack loosen the tin around the edge before the cheesecake becomes cold.
For the base
2oz (50g) butter
1oz (25g) Divine Dark Chocolate
5oz (150g) digestive biscuits, crushed
10oz (300g) Divine White Chocolate, broken into pieces
14oz (400g) full fat cream cheese
150 ml (¼ pint) soured cream
1 teaspoon vanilla extract
Dusting of Divine Cocoa Powder
About 225g (8oz) fresh strawberries or raspberries
Pre-heat oven to 160C/Gas 3/ Fan 140C
Grease and line the base of an 8" (20cm) deep spring form cake tin with non-stick paper. Melt butter and chocolate in small saucepan over a low heat. Stir in crushed biscuits and press evenly over the base of the tin - chill in the fridge.
Break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth.
Whisk the cream cheese and eggs together in a large bowl until smooth, add soured cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together.
Pour in the tin and spread evenly over the chilled base. Bake in preheated oven for about 45 minutes until firm around the edge and just set in the middle. Remove from the oven. Using a small palette knife run the knife around the edge of the tin and then allow to cool and chill. Remove the outside ring and lift base onto serving plate.
Serve dusted with cocoa powder and with a few fresh strawberries or raspberries.
TipsUse idea -
Wed 2nd Oct 2013
Grate over fruit which has been bathed in mulled wine for adding an extra buttery flavour instead of using regular chocolate.Reviewer's Name: