ChocoGelato Fior di Cao

In traditional cocoa powder based gelato, the chocolate taste potential doesn’t fully come through. Mainly because milk fats camouflage 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 V an Houten defatted cocoa powder. The combination of the cocoa butter, defatted cocoa powder and low-fat milk bring a rich and intense taste.

Where to find Callebaut?
How to use

2,6 kg of Hot Water (70-85°C)
add 1,6 kg ChocoGelato Fior Di Cao
Mix with Immersion Blender (can optionally mature from 30min to 8 hours) and Batch Freeze

Main features

A perfect base for gelato base recipes with Van Houten cacao: we recommend to use Van Houten Round Dark Brown

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

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