Our New White Chocolate
We are now expanding our White Chocolate Line with Opalys 33%.
With its pure and light color and velvety texture, it offers a not-too-sweet flavor revealing harmonious aromas of fresh milk and natural vanilla.
First there was Ivoire, the foundation of our White Chocolate Line. In 2013, Opalys 33%, the more subtly sweet, and vastly versatile new white chocolate whose pure light color and velvety texture offered a new flavor profile and aromas of fresh milk and natural vanilla was introduced. With 10% more milk than Ivoire, Opalys is remarkably adaptable to multi-purposes and easy to work with for any kind of application and particularly well suited for molding and coating individual chocolate bonbons.
For the chocolatier: it has the ideal viscosity for coating and molding bonbons, and for use in tempering machines. Its white color offers a more opaque appearance when used for molding and enrobing.
For the pastry chef: it has a different taste (a milkier, creamier flavor), allowing chefs to expand their flavor palettes when using white chocolate in desserts and pastries. Opalys is slightly less sweet than traditional white chocolate, so it has a better combination with acid and sweet fruits. It is well suited for various pastry applications, especially coating and molding.
Strawberry Shortcake recipe, by Sarah Kosikowski