Comments on: POM Pomegranate Mousse with White Chocolate Mousse Layer

By: petermarcus

petermarcus — Sat, 28 Feb 2009 01:45:38 +0000

Harsh — I agree, without any good brown bits, I don’t particularly consider it chocolate. White chocolate is traditionally the cocoa fat from the cocoa bean/pod — but a lot of what may be called “white chocolate morsels” have never been within several thousand miles of a cocoa tree.

I used this white chocolate source primarily because of the origins of the fat.

By: Harsh Ranjan

Harsh Ranjan — Fri, 27 Feb 2009 04:39:11 +0000

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.

By: ANN

ANN — Sun, 22 Feb 2009 14:05:48 +0000

ann say tank you
and like to seare all. amaze recipe
from this big site-
ann

By: Shelly Borrell

Shelly Borrell — Thu, 19 Feb 2009 02:37:52 +0000

Thanks for the fabulous step by step instructions and recipe! What a yummy combination. I posted about it on my food blog, Nibbles of Tidbits. Ciao, Shelly Borrell
http://www.ineedtext.com/FoodBlog/?p=2591

By: Zerrin

Zerrin — Fri, 13 Feb 2009 20:44:43 +0000

pictures seem so appetizing! I’ll definitely try this.

By: Sha

Sha — Fri, 13 Feb 2009 07:10:52 +0000

I have to try this recipe, definitely !

By: Reenie

Reenie — Thu, 12 Feb 2009 06:24:37 +0000

That’s gorgeous! Definitely filing this one away should I ever be in a position to cook a romantic dinner.

By: JennDZ_The LeftoverQueen

JennDZ_The LeftoverQueen — Thu, 12 Feb 2009 03:36:44 +0000

That looks just sublime, Peter!

By: TabzChewy

TabzChewy — Thu, 12 Feb 2009 03:13:12 +0000

Amazing and beautiful!