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Sofcolate Chocolate Cream

SOFTCOLATE is a ready-to-use chocolate cream ideal for praline or truffle fillings, mousse, baked items, ice-creams, entremets and desserts creation. Natural cocoa butterm cocoa mass and natural vanilla extract in the main ingredient throughout this range which made this range a premium chocolate filling range.

Product Name Remarks Viscosity Melting Point Unit Packing
Sofcolate Dark Couverture Kreme 45% Dark, well balance bitter, semi solid texture Medium 33 – 35°c 4kg Polypropylene(PP) plastic pail with handle
Sofcolate White Couverture Kreme White, intense milky and creamy, semi solid texture Low 35 – 37°c 4kg Polypropylene(PP) plastic pail with handle
Sofcolate Original Kreme Dark,bitter with slightly sweet, semi solid texture High 35 – 37°c 4kg Polypropylene(PP) plastic pail with handle
State Semi-solid form, Ganache-like texture
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Application: Ideal for praline fillings, direct piping into moulded chocolates, for mousse recipe, coating for cakes and pastries, use as a spread, fondue chocolate
Advantages: Ready-to-use ganache, made with natural coca butter and natural vanilla extract, easy to use(heat slightly to approx 40°c), long shelf life
Storage: Best store at below recommended temperature

Dark Converture Kreme / White Couverture Kreme 28°c – 30°c
Nutchello Kreme / Original Kreme 24°c – 28°c

Remarks: In high temperature some oil may appear on the surface(separation is normal). IF necessary stir before use
Shelf Life: 12 months from production date
Carton: 4 pails(4kg) per carton
Pallet: 36 cartons per pallet

Recipe for Glaze: Original Kreme

Original Kreme Softcolate Original Kreme(500g), Fresh Milk(250g)

Step 1 – Warm up Original Kreme and fresh milk together and mix until creamy and shiny

Recipe for Original and Dark Couverture Kreme

Original Kreme Softcolate Original Kreme(200g), Unsalted Butter(room temp)(50g)
Dark Couverture Kreme Softcolate Dark Couverture Kreme(200g), UHT Whipping Cream(100g)

Step 1 – Warm up Sofcolate Kreme to approx. 40°c
Step 2 – Stir well with unsalted butter / UHT whipping cream(liquid)

Recipe for Mousse : Original and Dark Couverture

Original Kreme Softcolate Original Kreme(300g), Fresh Milk(450g), Fresh Cream/Non-diary cream(Whipped)(100g), Raisin/Cherry(optional)
Dark Couverture Kreme Softcolate Dark Couverture Kreme(200g), UHT Whipping Cream(300g)

Step 1 – Heat Sofcolate Kream to around 40°c
Step 2 – Gently, fold in Sofcolate Kreme into whipped non-diary cream / UHT whipped cream and mix well

Recipe for Mousse : Nutchello and White Couverture Kreme

Nutchello Kreme Gelatine Powder(5g), Water(50g), Sofcolate Nutchello Kreme(130g), UHT Whipping Cream(300g)
Dark Couverture Kreme Gelatine Powder(5g), Water(30g), Sofcolate Nutchello Kreme(150g), UHT Whipping Cream(250g)

Step 1 – Dissolve gelatine powder into water using double boil method
Step 2 – Add in Sofcolate Nutchello / White Couverture Kreme and stir well
Step 3 – Gently fold in UHT whipping cream and mix well

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