Global bakery, patisserie and chocolate ingredients provider Puratos has extended its Ambiante range of whippable toppings and fillings with the addition of a new plant-based chocolate flavour.

The solution is 100% dairy-free, with no artificial flavours or colours, and uses cocoa powder from Puratos’ Cacao-Trace Sustainable Cocoa programme.

According to Puratos, Ambiante Chocolate Flavor offers a smooth, mousse-like texture that can be used by customers to create fillings, decorations and toppings for patisserie and desserts conveniently and cost-effectively.

It contain 14% fat and boasts an ‘exceptional’ overrun, the company said, gaining up to 3.5 times its original volume during whipping in comparison to the average overrun of 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. After whipping and applying, patisserie creations are freeze-thaw stable, or can be stored in a refrigerator for up to five days.

Laurent Thomé, business unit director for plant-based solutions at Puratos, said: “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.”

“We created Ambiante Chocolate Flavor to meet these growing needs and help make manufacturers’ lives easier. Unlike many labour-intensive chocolate creams, Ambiante delivers consistent quality, taste and colour – ready for producers and artisan bakers to whip up exciting patisserie creations.”

Puratos confirmed it is now increasing its production of Ambiante Chocolate Flavor following its official launch, and will be expanding into global availability in the coming months.

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