Intenso Milk Chocolate Igloo
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Intense flavour of milk and cocoa, with a well-balanced sweetness and delicately caramelised: a recipe designed for couvertures in choc-ices, cones and gelato biscuits.
Created for glazing gelato products – choc-ices, cones, mignon and gelato pralines. For best use, melt at a temperature of between 40 and 43°C and glaze the frozen products. In this application, it is important to use straight away – the tempering effect is obtained by thermal shock and requires no particular temperature management. May also be used to obtain a ripple effect.
A product designed for the covering of choc-ices, cones and gelato biscuits. It maintains its structure even when set with the coldness of the gelato. Full milk chocolate colour. Personalisable with fatty pastes such as coffee or hazelnut.
Intense flavour of milk and cocoa, well-balanced sweetness, delicately caramelised.
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Milk chocolateOrganicOrganic Milk Chocolate
FluidityCocoa
(min)32%Cocoa
butter28%Total
fat35% -
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(min)39%Cocoa
butter30%Total
fat37% -
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(min)36%Cocoa
butter31%Total
fat36% -
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FluidityCocoa
(min)40%Cocoa
butter38%Total
fat46% -
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FluidityCocoa
(min)38%Cocoa
butter33%Total
fat38% -
Milk chocolateSingle origin
Madgascar Milk Chocolate
FluidityCocoa
(min)40%Cocoa
butter37%Total
fat44%
