“Fermentation is a very important step in the process of chocolate making, because a good fermentation will give an explicit taste profile. To represent this step, i used a product that everybody knows and that is also the result of a unique fermentation process: yoghurt.”


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux


ingredients preparation
  • 625g
    35% cream
  • 52g
    skimmed milk powder
  • 2g
  • 36g
    Sosa yoghurt powder

Boil together.
Mix well to avoid lumps.

  • 40g
    gelatin mass

Pour previous mixture on gelatine mass and emulsify.

Leave in the fridge to set overnight. May be beaten up afterwards.

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