Bakers Journal

Herza Schokolade offers vegan white chocolate

October 5, 2018
By Bakers Journal

pictured: Vegan matcha-flavoured white chocolate Image courtesy of HERZA Schokolade GmbH & Co. KG.

When it comes to white chocolate, vegan offerings are rather limited.

Up to now, there were no vegan alternatives at all to white chocolate pieces. HERZA Schokolade has now occupied this market niche. The new fat glaze pieces are based on coconut butter and vegan milk substitute powders.

HERZA’s market innovation comes in two different options: The conventional basic product consists of coconut butter glaze pieces and coconut milk powder. The organic alternative is made from organic coconut butter glaze pieces and rice milk powder. Both options can be individually enriched. The addition of organic matcha gives the organic product, for instance, an interesting green appearance. In contrast, the “Thai” spice mix imbues the conventional option with the mild spiciness of ginger and chilli, a perfect pairing with the coconut flavour.

With the new coconut butter glaze pieces, manufacturers can meet the growing demand for vegan products and add exciting flavour experiences to their range. The glaze pieces are particularly suitable for muesli and vegan ice cream. When combined with cranberries or other dried fruit, the matcha option introduces, for instance, optical flourishes into the vegan nut-fruit mixtures.

Another advantage is the “health halo” that matcha that carries over to the finished products. The “Thai” option promises to be a very good fit for the nut-fruit mixes with tropical fruit, but also lends itself very well to modern cuisine – whether as an ingredient in soups and sauces or as a topping on vegan main dishes, salads or desserts.

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