Puratos, a global leader in bakery, patisserie and chocolate ingredients, has announced the extension of its Ambiante range of ready-to-whip toppings, with the addition of consumers’ number one patisserie flavour choice: chocolate. A unique topping offering, Ambiante Chocolate Flavour is 100% dairy-free, with no artificial flavours or colours (NAFNAC) and uses cocoa powder from Puratos’s sustainable Cacao-Trace program. With a smooth, mousse-like texture, Ambiante Chocolate Flavour is ideal for helping customers create consistently high-quality fillings, decorations and toppings for patisserie and desserts in a convenient, cost-efficient way. 

The new Ambiante Chocolate Flavour contains only 14% fat and boasts an exceptional overrun, gaining up to 3.5 times its original volume during whipping, in comparison to the average overrun of just two times when using a standard dairy cream and cocoa powder combination. Produced using UHT technology, it can be easily stored unopened at room temperature (between 2-20°) for up to nine months. Furthermore, after whipping and applying, patisserie creations are freeze-thaw stable, or they can be stored in a refrigerator for up to five days. Together, these factors mean Ambiante Chocolate Flavour constitutes a long lasting solution with superb visual appeal. 

Combining taste and sustainable sourcing  

Developed using carefully selected cocoa powder sourced through Puratos’s Cacao-Trace program, Ambiante Chocolate Flavour ensures a fine, layered taste, while boosting the finished product’s sustainability credentials. As part of the Cacao-Trace initiative, farmers are paid an annual ‘Chocolate Bonus’: with every 1kg of Ambiante Chocolate Flavour sold, they receive a premium of €0,05 directly or via community funding projects – another step towards creating a truly sustainable cocoa and chocolate supply chain. As Ambiante Chocolate Flavour is 100% plant-based, it also has half the lower environmental footprint of traditional dairy options. This has been verified by GF-impact, using the Product Environmental Footprint Method as part of Puratos’s life-cycle assessment (LCA) initiative.  

Ambiante Chocolate Flavour can be used to add visual appeal and a desirable chocolate taste in a wide range of applications, such as traditional truffle cake and creative reinventions of the classic Latin American specialty, tres leches cake, as well as éclair fillings or chocolate mousses. Ideal as a standalone flavour or combined with other types of chocolate, the new ready-to-whip topping has been developed to enhance chocolate desserts. 

High-quality chocolate creations 

“Consumer expectations are high when it comes to patisserie; they want a delicate flavour and texture, freshness and the use of sustainably-sourced ingredients – often catering to specific dietary preferences.  So, when developing a whippable topping in everyone’s favorite patisserie flavour, chocolate, it was important to get every aspect right,” comments Laurent Thomé, Business Unit Director – Plant-based Solutions at Puratos. “We created Ambiante Chocolate Flavour to meet these growing needs and help make manufacturers’ lives easier. Unlike many labor-intensive chocolate creams, Ambiante delivers consistent quality, taste and colour – ready for producers and artisan bakers to whip up exciting patisserie creations.” 

Following its launch, production of Ambiante Chocolate Flavour is increasing, expanding with global availability over the coming months. For more information, contact your local sales representative. 

Editorial contact:
Editor: Kiran Grewal kgrewal@kennedys.co.uk