White chocolate cream

Oberhöller white chocolate cream with almond and vanilla

Oberhöller's white chocolate cream is a light spread from the Sarntal valley in South Tyrol, made from roasted almonds, milk, and real vanilla. It is the sweetest and gentlest on the shelf, as light as marzipan paste and mild enough for a child's breakfast.

The white chocolate cream is a nut spread from Oberhöller in Sarnthein, South Tyrol, available in a 400-gram jar, containing 30 percent roasted almonds. Milk makes it creamy, while pure vanilla from the bean provides the aroma that rises up as soon as you open the jar.

Milky, almondy, and vanilla-scented

The spoonful begins sweet and milky, then the roasted almond makes its appearance, with the vanilla lingering the longest.

On a knife, the spread is light and thick; on fresh white bread, it melts slightly and settles into every pore. If you spread it on warm pastries, it becomes almost like a sauce; if you eat it cold by the spoonful, it is a dense mass.

The scent is reminiscent of a bakery in the morning, warm milk, and oven-fresh almond cookies. The mixture is finely ground, yet never completely smooth, as the roasted almond retains a bit of texture. This prevents the sweetness from standing alone, giving it a second, roasted base that grounds it.

On white bread, in crêpes, on strawberries

On fresh white bread and rusks, the vanilla plays the lead role because both have very little flavor of their own.

Spread on warm crêpes and waffles, the spread softens and runs into every fold of the pastry; stirred into a milkshake, it dissolves completely. A dollop on fresh strawberries replaces cream while still letting the berry shine.

In the bakery, it is used to fill doughnuts and cream puffs, and on a still-warm braided yeast bun, it disappears in minutes. Store the jar in a cool, dry place after opening and always use a clean spoon to keep the spread fresh for weeks.

Vanilla, a labor-intensive orchid

Vanilla is the fruit of a climbing orchid and the only spice derived from such a plant.

Outside of Central America, the flower lacks its natural pollinator, which is why every single one must be pollinated by hand—and only during the one morning that it remains open. Afterward, the pod ripens for months, is blanched, sweated, and dried slowly until it is black and pliable.

This effort explains why most light spreads rely on artificial flavoring. Oberhöller uses the actual bean, which is noticeable by the fine dark specks that remain visible in the light-colored jar.

It is stirred in small batches in Sarnthein, the main village of the Sarntal valley north of Bolzano, where it is roasted, ground, and bottled.

A light spread for breakfast

A jar lasts a long time, and because the sweetness is so approachable, it is usually the first to be finished at the breakfast table.

Among the Oberhöller spreads, this is the entry point for anyone who likes things light and milky, while the dark varieties satisfy those craving more cocoa. For something more aromatic, try the Almond Tonka Cream; for something more intense, choose the dark chocolate cream. On the nut cream shelf, it sits between the two, and the entire Oberhöller range extends all the way to their chocolate bars.