Ripples and Stracciatellas (choc chips)
Easily spreadable products suitable to cover the gelato surface or as a stuffing. They are tasty, coloured, with a lot of slices (of nuts, dried fruit, coated dried fruit …). Plus they give the gelato a more inviting look and a crispier texture.
This bottled chocolate becomes liquid at more than 20°C and solid and crispy when in contact with the gelato. It’s easy to use as stracciatella in trays, cups and even cones to offer the customer a tasteful dessert. It’s neither the traditional stracciatella nor a chocolate topping. Therefore, it’s called Nero Fondente (Dark Chocolate) and packed in a black bottle… Indeed it’s
different from anything else, especially from imitations.
The most suitable stracciatella for chocolate-
Chocolate coating with cocoa butter for top quality results.
WHITE CHOCOLATE GIUBILEO
A white chocolate paste with a strong and natural flavour.
DARK CHOCOLATE 70% GIUBILEO
A strong taste for lovers of contrast and true dark chocolate.
Milk chocolate with granulated crunchy hazelnut.
Chocolate with wafers and granulated crunchy hazelnut.
Coffee chocolate with crunchy almonds and hazelnuts.
Soft milk chocolate with pieces of crunchy cocoa cookies.
Hazelnut syrup with brittle.
Sour Cherry Premium