Why doesn't the cocoa melt in the milk?
Because we have used DOLCESOFT CACAO® - the waterproof and gluten-free cocoa powder for tiramisu and desserts. We have done a lab test to show you that cocoa powder is the most important ingredient for the industrial tiramisu. In this video, there is DOLCESOFT CACAO® and normal cocoa sprinkled on two glasses of milk.
Instead of mascarpone cream, we used milk because it has a higher level of moisture - during the test, the cocoa powder must be taken to the limit. Usually, DOLCESOFT CACAO® lasts until 12 months on the surface of industrial tiramisu.
During the 50'' test, you can see what happens if the food industry uses normal cocoa on tiramisu and desserts - it becomes darker and wet. If this happens during shelf life, it causes mold problems on the cake... and also complaints. The consumer can't buy it!
Do you want an original tiramisu Italian recipe? Use our special powder cocoa for a long-lasting tiramisu. They will look tasty for until 12 months!