Traditionally, making plant-based chocolates and replacing the milk components means a need for 2 – 3 % extra fat to make the chocolate flow properly. When you're using lecithin, that is.
By switching to emulsifiers Palsgaard® AMP 4455 and Palsgaard® PGPR 4190 you won't have to.
Try our recipe suggestion for a delicious plant-based moulded chocolate substituting milk powder with rice flour without affecting mouthfeel, taste, colour or costs.
Contact your local Palsgaard office to order samples of Palsgaard® AMP 4455 and Palsgaard® PGPR 4190 so that you can try the recipe.