| 350 g | Vanini Aurum Caramel White Chocolate (Tempered) |
| 400 g | ZeroP Fillmilk Cream |
| 250 g | Sunflower seed oil |
| 10 g | Cervia salt |
Use the stand mixer with the leaf attachment (K), and add the slightly softened Fillmilk ZeroP White Cream (heated in the microwave to a temperature no more than 20/22°C). Mix at a low speed and slowly add the sunflower seed oil. Once mixed well, pour the tempered Vanini Aurum Chocolate over the top and proceed to mix at a medium speed. Finally, add the fine Cervia salt. Before beginning to prepare the pots, check that all the ingredients are well mixed. Remember to sterilise the pots before use. To sterilise the pots, place them in the oven for twenty minutes at a temperature of 130°C, and then cover them with a sheet of baking paper while they cool.
Once cooled, pour the cream into the pots one-by-one. Leave to chill in the fridge at a temperature of +2°C+4°C to allow them to set and thicken (around ten/fifteen minutes should be enough). Finally leave them at room temperature for around 12 hours, then close them with their lids.
- When working the mixture, make sure to use the stand mixer and not the cutter, as the cutter’s movement will overheat the product and spoil the tempering of the chocolate.
- When making these creams, the final cooling down phase is one of the most important. This phase prevents the fats emerging, so it’s fundamental to allow the product the time it needs to cool down.
- Why use tempered chocolate? Because the cocoa butter stabilises the spreadable cream, making it more or less creamy.
- If you would like to make the cream softer and creamier without altering the flavour, you can add more oil. Because the oil is neutral, it won’t alter the flavour of the cream itself. If you wish to have a thicker cream then you can increase the chocolate content.
- To adjust the aromatic profile you may add spices and the powdered dried fruit as well as any fatty products (fatty pastes, essential oils…). You cannot use any water-based or hydrated products as these would cause the creams to separate.
- To sterilise the pots place them in the oven at a temperature of 130°C for 20 minutes, before leaving them covered with a sheet of baking paper until they cool.
- It’s important to add a seal in order to demonstrate that the product has retained its integrity in the transit from producer to consumer. The most common issue with spreadable creams is they turn rancid due to excessive variations in temperature. This makes it fundamental to ensure that the product is stored well at all times.
- How to best define the structure/consistency of the cream:
- If the structure is firm yet spreadable and we would like to lighten the consistency, we can add some oil to make it more creamy and soft. The amount to add needs to be evaluated according to how much we would like to soften the structure of the cream.
- If we have a spreadable, creamier and shinier consistency, we can be sure that the fatty content is higher. If we aim to increase the thickness of the cream and retain its spreadable properties, we can reduce the fatty oily content.
Products in this recipe
-
White chocolateVanini Aurum Caramel White Chocolate
Vanini Aurum Caramel White Chocolate, made with a premium recipe: the flavour, the creaminess, the high fluidity point, the ease of crystallisation, the...FluidityCocoa
butter35%Total
fat43%Go to product -
Creams
ZeroP Fillmilk Cream
White base cream, with a delicate milky taste, that lends itself to being flavoured. Made with karité oil, hydrogenated fat free.Total
fat34%Go to product
