Milk chocolate yogurt with tropical jam

Created by

Russ Thayer - Chef Callebaut, Chocolate Academy Canada

level 2

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.

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Recipe components

Callebaut® ingredients

Milk Chocolate Yogurt

Ingredients	Preparation
98g 3.6% full cream milk 20g gelatin mass	Mix and heat to 80°C.
22g CP	Pour previous mixture over the powder. Emulsify with immersion blender.
182g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Chocolate - Milk Recipe N° 823 33.6% - block - 5kg	Pour previous mixture over the chocolate.
200g 36% cream	Fold in.
250g greek yogurt	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	Mix.
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 pectin 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.