Flavouring creams and custards
Creams and custards
Creams and custards are prepared with a whole range of possibilities and variations. In principle, it is a matter of preparations in which custard or fresh cream (whipped) play a starring role, flavoured for example with chocolate. The difference from a mousse: cream is softer and fuller and does not have the aerated structure that characterises a mousse.
Which Cacao Barry products are best suited for flavouring creams and custards?
All our chocolates can be used to flavour creams and custards, whether dark, milk or white. Please note: some chocolates have a more balanced or more pronounced taste than others. Ideally, we advise testing with different types of chocolate in order to select your preferred flavour - combined or not with other ingredients.
2. A little touch of fantasy
Creams and custards may also develop more nuanced flavours thanks to flavoured chocolates (coffee or caramel), coloured and flavoured decorations (orange), giandujas, hazelnut/almond pralines ...
3. Ready-to-use creams
Cacao Barry also supplies an assortment of ready to use creams. The K d'arôme flavouring range is available in 2 different variants: cocoa or caramel. These products can also be used to flavour your creams and custards.