Milk chocolate yogurt with tropical jam

If there is one popular product – next to cocoa beans – to which the fermentation process is as equally important to create its typical taste, this would undoubtedly be yoghurt. No better fusion of flavours than creating a chocolate yoghurt to honour both fermentation cultures. The tropical jam puts the fresh and fruity touch on top.


Created by
  • Russ Thayer - Chef Callebaut, Chocolate Academy Canada

Milk Chocolate Yogurt

ingredients preparation
  • 98g
    3.6% full cream milk
  • 20g
    gelatin mass

Mix and heat to 80°C.

  • 22g

Pour previous mixture over the powder.
Emulsify with immersion blender.

  • 182g

Pour previous mixture over the chocolate.

  • 200g
    36% cream

Fold in.

  • 250g
    greek yoghurt

Fold in.

Divide into glasses until set.

Tropical Jam

ingredients preparation
  • 65g
    mango cubes
  • 65g
    pineapple cubes
  • 80g
    caster sugar
  • 1piece(s)
    grated vanilla bean


  • 50g
    passion fruit puree
  • 20g
    coconut puree

Add to previous mixture and briefly boil.
Remove from the heat and cover with plastic wrap. Store at room
temperature for 12 hours. Heat the fruit mixture to 45°C.

  • 1g
  • 20g
    caster sugar

Add to previous mixture and boil.

  • 40g
    caster sugar
  • 20g
    glucose syrup DE 40

Add to previous mixture.
Cook to 62-63 Brix. Leave to cool completely.

Pipe on top of the prepared milk chocolate yogurt in jars.

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