ChocoGelato Fior di Cao


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

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?
Description

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

Color
White colour
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)
Ready-to-use
Boost the chocolate taste of traditional cocoa powder based gelato recipes

Dietary claims
Gluten free

Applications

Ice Creams & Sorbets

Available packagings

  • MXK-ICE15-V99
    1.6 kg bag

Order code

  • MXM-ICE15-V99 | 1.6 kg bag

Shelf life

  • 18 months