“Real” white chocolate: the flavor profile of white cocoa
White Chocolate Protein Cream from FoodSeries is a white chocolate protein cream, sweetened.
When you think of white chocolate, what you’re after isn’t the intense flavor of traditional cocoa chocolate: you want that blend of milk, vanilla, and a smooth mouthfeel typical of commercial white chocolate, made with the part of cocoa that gives chocolate its creamy character. You just found it in cream form: an authentic sweet and creamy white chocolate flavor, delicious and smooth.
If you love white chocolate, this cream will be your downfall… The hard part is not eating it by the spoonfuls.
Texture: maximum creaminess
Why it’s so spreadable
The combination of quality vegetable fat, without palm oil; and dairy components creates a very smooth base, and thanks to the use of natural rapeseed lecithin, everything blends perfectly. The result is an unmatched sensation: silky and smooth in the mouth, not dry or grainy paste.
Get it perfect from the start: stir before use
Our cream is natural, so a slight separation may appear over time, or on first opening, where the solid phase separates from the fat phase. This is normal: give it a few stirs with a spoon to make it totally creamy and lump-free.
Perfect temperature and consistency
At room temperature it keeps an ideal spreadable consistency. If it’s cold it may harden; if you want it more fluid, leave the jar a few minutes in a warm spot (no direct heat).
Milk protein: the quality that makes the difference
HSN creams aren’t just any spreads: our delicious white chocolate cream provides 22g of protein per 100 g. You can boost the nutritional value of your breakfasts and desserts without giving up enjoying a delicious and healthy white chocolate cream.
Since it contains concentrated milk protein (whey), it’s suitable for vegetarian diets, but not for vegan diets.
With sweeteners and no palm oil
The recipe doesn’t include sugar as an ingredient: sweetness comes from sweetener (maltitol), a type of polyol used to reduce sugar content while keeping volume and flavor. This helps the cream stay delicious and sweet, but with less sugar content than classic creams.
Also, we don’t use palm oil. The fat base relies on shea butter and premium rapeseed oil, aiming for perfect creaminess while maintaining the highest nutritional quality by selecting the best ingredients.
Cream macros: what it adds to your nutrition
A cream superior to classic options
Many white chocolate-flavored creams on the market base their sweetness on sugar and usually hover around 576 kcal and ~49g sugars per 100 g. Compared to that, our cream has a significantly lower calorie content, with only 9g sugars.
If you’re craving a white chocolate cream, this option lets you keep the experience of a traditional spreadable cream, with a fitter approach: less sugar and an extra protein boost.
Where it works best: 10 foodie ideas
In delicious breakfasts
- As a base for toast with banana and a touch of cinnamon.
- Pancakes made with Evocakes. Use it as a topping.
- Oat porridge: stir in at the end for a unique and extra creamy touch.
- Overnight oats: a spoonful in the center like a creamy heart.
Cold formats
- Natural or Greek yogurt: add and stir to make a delicious mousse.
- Fruit (strawberries, apple, pear): as a dip.
- Cottage cheese / fresh whipped cheese: for an extra-protein dessert.
Drinks, shakes, and coffee
- Smoothies: add a spoonful to give body and flavor.
- Vanilla protein shake: give it a unique twist with the white chocolate cream.
- Coffee (latte style): add a small amount at the base to create a fit bonbon coffee.
Fit baking: how to use it in the oven
In doughs
It works great in cakes, muffins, and “fit” cookies to add flavor. Tip: mix it with the fat part of the recipe (for example, with Greek yogurt or nut creams) for better distribution.
In fillings and toppings
As a filling for crepes, between pancake layers, or to top protein brownies. If you want a lighter topping, mix it with milk or fresh whipped cheese until you get a frosting-like fit cream.
Color and browning
Keep in mind that since sugar isn’t added to the recipe, but maltitol instead, some recipes may brown less than with traditional white chocolate creams with sugar.
In creative cooking: try sweet-salty contrasts
White chocolate pairs especially well with salt and nuts. Try it in homemade energy bars made with toasted nuts, oats, and a touch of flaked salt.
Room temperature storage: texture always ready
Store it in a cool, dry place, away from heat sources and direct sunlight. At room temperature it keeps a more pleasant spreadable texture than in the fridge.
If you leave it cold and it hardens, no worries: bring it back to room temperature and stir. That way it regains its creamy texture.
Who it’s for: athletes and sweet lovers
It’s a particularly interesting option if you want to:
- Make your breakfasts more appealing without using sugar-loaded creams, which are unhealthy options.
- Add protein to everyday sweet recipes, easily and practically.
- Enjoy a white chocolate cream with smooth texture and delicious flavor, anytime.
Frequently asked questions (Q&A)
Does it have sugar?
It doesn’t contain sugar as an ingredient. Still, it contains naturally occurring sugars from the ingredients and maltitol, added for its sweetening properties.
What are maltitols? Why are they used?
Maltitols are polyols that provide sweetness and volume with fewer calories per gram than sugar. That’s why we use them in the cream, as they maintain texture and flavor with a better nutritional profile.
Can it be heated?
Yes. If you want it more fluid for toppings or to mix in a blend, gently warm it and stir. Avoid overheating so the texture doesn’t “break.”
Is it suitable for vegetarians?
Yes, it’s vegetarian since it includes milk protein. It’s not suitable for vegans.
Scientific bibliography
- Storey, D. M., Koutsou, G. A., Lee, A., Zumbe, A., Olivier, P., Le Bot, Y., & Flourié, B. (1998). Tolerance and breath hydrogen excretion following ingestion of maltitol incorporated at two levels into milk chocolate consumed by healthy young adults with and without fasting. The Journal of Nutrition, 128(3), 587–592.
- Palatnik, D. R., Portella, A. C., & others. (2020). Maltitol: Analytical determination methods, applications in the food industry, metabolism and health impacts. International Journal of Environmental Research and Public Health, 17(14), 5227.
- Heume, M., & Rapaille, A. (1996). Versatility of maltitol in different forms as a sugar substitute. In T. H. Grenby (Ed.), Advances in Sweeteners (pp. 85–108). Springer.
- Macridachis, J., Bayés-García, L., & Calvet, T. (2025). Temperature-driven changes in the polymorphism, microstructure and thermal properties of cocoa butter/shea butter stearin blends. Food Biophysics, 20, Article 153.
- Tolve, R., Tchuenbou-Magaia, F. L., Verderese, D., Simonato, B., Puggia, D., Galgano, F., Zamboni, A., & Favati, F. (2021). Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients. Food Chemistry, 364, 130386.
