Starting from its popular white chocolate recipes based on first pressing cocoa butter, the Icam Research & Development laboratory has added yogurt powder (17%) and created a new flavor.
The result is a new white chocolate with a typical yoghurt taste, sour and fresh, sweet and rounded off by hints of vanilla. Light color of white chocolate.
Note: low-fat yoghurt powder gives the typical taste of yoghurt even if it does not contain live and vital enzymes.
Suitable for bars and snacks, macaron ganache, icings and coatings.
Ideal for glazing biscuits and covering baked goods and large leavened products. In the preparation of creamy, Bavarian, mousses and in ice cream parlors, it can be intensified by adding fresh or powdered yoghurt.
Ideal for stracciatella, special if variegated in fruit flavors; usable as an ingredient, intensified as desired by adding fresh or powdered yoghurt.