ChocoGelato Fior di Cao

Get a round and intense flavor in your traditional recipe for cocoa powder gelato

The availability of your Callebaut products may be temporarily affected due to the exceptional halt of our production site in Wieze, Belgium, end June. The factory has been cleaned and is operational again. However, certain products may be low or out of stock, and delivery times may be extended. More about this here.

ChocoGelato Fior di Cao

ChocoGelato Fior di Cacao: boost the chocolate taste of your traditional gelato recipes when using cocoa powder
ChocoGelato Fior di Cao is the perfect base to make a traditional chocolate gelato with cocoa power, yet boasting a more intense chocolate taste.
In most traditional gelato recipes using cocoa powder, the chocolate taste doesn’t fully come through. Mainly because milk fats mask the powerful cocoa taste. With Callebaut ChocoGelato Fior di Cao – a new gelato base made with cocoa butter – you can now use skimmed milk in combination with Van Houten defatted cocoa powder. The combination of the cocoa butter, defatted cocoa powder and low-fat milk bring a rich and intense taste equal to the taste of real chocolate.

Where to find Callebaut?

Ready-to-use gelato base that boosts the taste of cocoa – especially for traditional gelato recipes with cocoa powder

How to use

• Mix with 2,4 kg of hot water (70-85°C) during 2 minutes
• For a better structure, leave to rest in refrigerator (3-5°C) for ± 30 mins.
• Pour into batch freezer and start churning

Main features

Rich in cocoa butter (neutral in taste)
Boost the chocolate taste of traditional cocoa powder based gelato recipes

Dietary claims
Gluten free

  • % min. Cocoa0
  • % min. Milk0
  • % Fat0


Ice creams & sorbets

Available packaging

  • MXK-ICE15-V99
    800g bag

Order code

  • MXM-ICE15-V99 * | 800g bag | 10 bags/box
  • MXK-ICE15-V99 * | 800g bag | 10 bags/box

Shelf life

  • 18 months


  • NK