White chocolate

Chocoyo – White chocolate with yoghurt

Icam professional
Sugar
(maximum)
30%
Cocoa butter
(average)
32%
Total fat
(average)
38%
Milk powder
(average)
20%
Yogurt
 
17%
Fluidity:

White chocolate characterised by its yoghurt content: acidic and fresh, sweet and well rounded, with hints of vanilla.

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Certifications
Available formats
3 Bags of 4 kg
Product code: 8198
Applications
Chocolaterie

Perfect for bars and snacks, ganache for macaroons, glazes and couvertures.

Recommended for
It can also be used for
  • Hot Chcolate
  • Hollow shapes
  • One-shot
Pastry

Ideal to use when glazing biscuits and covering oven based products and leavened baked products. In the preparation of cremini, bavarois, mousses and in gelato making. Can be enhanced by adding fresh or powdered yoghurt.

Recommended for
It can also be used for
  • Creams and mousses
  • Pastry bases
  • For decorations
Gelato

Ideal for chocolate ripple gelato, especially if variegated with fruit flavours. Can be used as an ingredient and intensified as required by the addition of fresh or powdered yoghurt.

Recommended for
It can also be used for
  • Gelato ingredient
  • Coating
Description

Starting from our own highly rated recipes for white chocolate based on first press cocoa butter, ICAM’s Research and Development laboratory added powdered yoghurt (17%) and created a whole new taste. This is how this new, yoghurt-flavoured white chocolate was created, acidic and fresh, sweet and well rounded with hints of vanilla. Clear white chocolate colour.

NB: the powdered low fat yoghurt provides the flavour of yoghurt, even if the typical enzymes are not present.

Taste profile