Quote:
Originally Posted by Joyfull  I'm thinking if its coconut shortening then there must be a slight coconut taste to the whole Sachertorte itself...
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Most definitely not! I'd steer clear of anything with such a scary-sounding ingredient if you want an authentic result! Commercial coconut fat is so refined that it doesn't seem to taste or smell of anything.
The Sachertorte I had, which was a small gift version brought back from the hotel by someone who stayed there, was coated in what seemed to be simple chocolate fondant; fairly dry and slightly pliable.
Globalgourmet has a recipe from
The Chocolate Bible which I reckon would give the correct result - but it's quite complex because it's made with a traditional worked fondant base.
A toss-up between authenticity and ease, I guess.