This cream, containing 16% low-fat cocoa powder, boasts a distinctive cocoa biscuit flavor and includes only one natural emulsifier: soya lecithin. In confectionery, it can be used to flavor creams or variegate semifreddos. It’s also perfect for filling tartlets, provided it is not exposed to direct oven heat (it can be protected with a layer of shortcrust pastry). Its fluid consistency makes it ideal for use in ice creams as a variegate and for making creminos.