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.
Ready-to-use gelato base that boosts the taste of cocoa – especially for traditional gelato recipes with cocoa powder
• 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
Rich in cocoa butter (neutral in taste)
Boost the chocolate taste of traditional cocoa powder based gelato recipes
- % min. Cocoa0
- % min. Milk0
- % Fat0
Ice Creams & Sorbets
1.6 kg bag
- MXM-ICE15-V99 | 1.6 kg bag
- 18 months