ChocoCrema Nero: the sauce-like, soft black cream to turn gelato into a showstopper
This rich, black sauce-like cream has an overwhelming indulgent and intense chocolate taste and is ideal to drizzle or mix into your ice cream to create 'variegato'.
ChocoCrema Nero is made with very intense chocolate and has rich notes of roasted cocoa. With its intense black colour, it is perfect to enrich your gelato products with some dramatic lustre.
When frozen or mixed with your gelato, ChocoCrema Nocciola remains perfectly soft and beautifully shiny.
The white chocolate for gelato makers: perfect for dipping and straciatella
Ice Chocolate W2 is based the original W2 recipe of Octaaf Callebaut and has been finetuned for gelato makers. With its high fluidity, this Ice Chocolate is ideal for dipping ice cream sticks and for making stracciatella. It has a balanced taste that is widely appreciated and boasts rich milky, creamy and caramelly notes with a dash of natural vanilla.
Thanks to its its high cocoa butter content, Ice Chocolate W2 yields perfect end results when used for dipping and stracciatella. It requires no tempering: simply melt it and you're ready to go. The chocolate will harden within seconds in or around ice cream and enrobe it with a deliciously snappy layer. It furthermore melts quickly in the mouth to spoil with its rich, creamy taste.
ChocoCrema Doppia Nocciola: enrich your gelato with a rich and lusicous hazelnut cream
By enriching your gelato with a creamy, soft and sauce-like texture, you'll see your customers even more excited. ChocoCrema Doppia Nocciola is perfect for that job. Simply mix it in your gelato and create truly indulgent pairings that taste like heaven on the taste buds.
ChocoCrema Doppia Nocciola is rich in hazelnuts and cocoa, and has a deliciously intense hazelnut taste. It pairs extremely well with chocolate ice cream or lemon-based sorbets.
When frozen or mixed with your gelato, it remains perfectly soft and beautifully shiny.
