White Chocolate Profiterole Cake Slice (Ready to Serve)
White chocolate has a different composition from dark: it contains no cocoa mass, being built on cocoa butter, milk and sugar. The high proportion of milk solids and sugar makes it more sensitive to heat.
In practice that means display management has to be more careful with this product. As temperature rises the white coating first loses its gloss, then a dull surface appears. Held at the right temperature, though, its pale colour and smooth surface make it one of the items that draw the most attention among the dark desserts in a display.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- White chocolate contains no cocoa mass, being built on cocoa butter, milk and sugar.
- The high proportion of milk solids and sugar makes it more heat-sensitive.
- As temperature rises the coating first loses gloss, then turns dull.
- Held correctly, its pale colour and smooth surface stand out among dark desserts.
Where To Use It
- Café and patisserie displays
- Plated dessert service
- Hotel dessert buffets
- Birthdays and celebrations
- À la carte dessert menus
- Catering and event service
Wholesale Ordering & Storage
For coated desserts the display temperature is part of the appearance; the chilled cabinet's temperature should be checked regularly. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 1 year.
Frequently Asked Questions
Why is white chocolate more sensitive?
It contains no cocoa mass and is high in milk solids and sugar, a composition that makes it more heat-sensitive.
How should it be kept in a display?
In a chilled cabinet with the temperature checked regularly. As it warms the coating loses its gloss.
How does it differ from the dark version?
Composition and appearance. White chocolate contains no cocoa mass and its pale colour stands out among dark desserts.
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