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 chocolateCaramel Milk
FluidityCocoa
(min)33%Cocoa
butter30%Total
fat37% -
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butter25%Total
fat31%
