RIPPLES

AMBROGIO
Milk chocolate with granulated crunchy hazelnut.
CHOKO CRUNCH
Chocolate with wafers and granulated crunchy hazelnut.
COFFEE CROCK
Coffee chocolate with crunchy almonds and hazelnuts.
FROLLINO
Soft milk chocolate
with pieces of crunchy
cocoa cookies.
SCROCCOLO
Hazelnut crunchy ripple sauce.
MONELLA
Chocolate and hazelnut cream to put raw in a tray at -15°C
or to create layers for a “cremino” like preparation.
OTHER FLAVORS
Sour Cherry
Sour Cherry Premium Orange
Caramelized Fig
Wild Strawberries
Liquorice Mapo (Lime)
Pralicrem Spalmarella
Toffee Mou
Apple Pie – Whisky
Forest Berries – NEW

STRACIATELLAS

NERO FONDENTE
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.

COPERT CIOK
The most suitable stracciatella for chocolate-coated gelato. Good value for money.

STRACCIATELLA EXTRA
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.

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