It seems you are using Internet Explorer 11, which is not supported by this website. We recommend Google Chrome for the best browsing experience.

Chocolate whipped cream

21 Aug 2015


Whipped cream is very often used to complete a patisserie recipe. As much as customers adore plain whipped cream, they also love innovation. Here's how to add superior tasting white, dark or milk chocolate to your recipe.

To enlarge the picture click here 

Working method

  1. Heat the cream and Chantypak and add the invert sugar (if applicable) until 60°C. 
  2. Pour on the chocolate and mix well until you obtain a homogeneous texture. 
  3. Leave it in the fridge for 12h at 4 to 6°C. 
  4. Whip it like a chantilly using a whisk.

Some Tips:

  • do not use this recipe as a mousse application
  • temperature of using is important before whipping (+4°C- +6°C).

For more step-by-step recipes, background information and tips and tricks, visit our our website or contact your local Puratos representative!