Milk chocolate yogurt with tropical jam

level 2

If there is one popular product – next to cocoa beans – to which the fermentation process is as equally important to create its typical taste, this would undoubtedly be yoghurt. No better fusion of flavours than creating a chocolate yoghurt to honour both fermentation cultures. The tropical jam puts the fresh and fruity touch on top.

Recipe components

Callebaut® ingredients

Milk Chocolate Yogurt

  • 98g
    3.6% full cream milk
  • 20g
    gelatin mass

Mix and heat to 80°C.

Pour previous mixture over the powder.
Emulsify with immersion blender.

Pour previous mixture over the chocolate.

  • 200g
    36% cream

Fold in.

  • 250g
    greek yoghurt

Fold in.

Divide into glasses until set.

Tropical Jam

  • 65g
    mango cubes
  • 65g
    pineapple cubes
  • 80g
    caster sugar
  • 1piece(s)
    grated vanilla bean


  • 50g
    passion fruit puree
  • 20g
    coconut puree

Add to previous mixture and briefly boil.
Remove from the heat and cover with plastic wrap. Store at room
temperature for 12 hours. Heat the fruit mixture to 45°C.

  • 1g
  • 20g
    caster sugar

Add to previous mixture and boil.

  • 40g
    caster sugar
  • 20g
    glucose syrup DE 40

Add to previous mixture.
Cook to 62-63 Brix. Leave to cool completely.

Pipe on top of the prepared milk chocolate yogurt in jars.