The white chocolate for gelato makers: perfect for dipping and straciatella.
Thanks to its its high cocoa butter content, Ice Chocolate White yields perfect end results when used for dipping and stracciatella. The chocolate will harden within seconds in or around ice cream and enrobe it with a deliciously snappy layer. It furthermore melts quickly in the mouth to spoil with its rich, creamy taste.
Balanced - milky - creamy - vanilla hints
Cocoa butter; sugar; whole milk powder; anhydrous milkfat; emulsifier: soya lecithin; natural vanilla flavouring
- For ice cream:
- For dipping: dip ice sticks once or twice to create the chocolate coating with your preferred thickness
Origin of Beans
Mainly West African cocoa beans, mostly Forastero variety.
Coating/Glazing | Enrobing | Ice Cream/Gelato