Milk chocolate with granulated crunchy hazelnut.
Chocolate with wafers and granulated crunchy hazelnut.
Coffee chocolate with crunchy almonds and hazelnuts.
Soft milk chocolate
with pieces of crunchy
Hazelnut crunchy ripple sauce.
Chocolate and hazelnut cream to put raw in a tray at -15°C
or to create layers for a “cremino” like preparation.
Sour Cherry Premium Orange
Liquorice Mapo (Lime)
Apple Pie – Whisky
Forest Berries – NEW
This bottled chocolate becomes liquid at more than 20°C and solid and crispy when in contact with the gelato. It’s easy to use as stracciatella in trays, cups and even cones to offer the customer a tasteful dessert. It’s neither the traditional stracciatella nor a chocolate topping. Therefore, it’s called Nero Fondente (Dark Chocolate) and packed in a black bottle.
The most suitable stracciatella for chocolate-coated gelato. Good value for money.
Chocolate coating with cocoa butter for top quality results.
WHITE CHOCOLATE 100% GIUBILEO
Pure white chocolate.
DARK CHOCOLATE 70% GIUBILEO
A strong taste for lovers of the true dark chocolate.