Edelweiss Chocolate Igloo Products

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Sugar
(maximum)

29%

Cocoa butter
(average)

41%

Total fat
(average)

51%

Milk powder
(average)

20%

Fluidity:

The flavour of ICAM’s much appreciated Edelweiss white chocolate, in a recipe that has been developed for coverings in gelato making, such as choc ices, cones and gelato biscuits.

Certifications

Features

Gluten free

Available formats

3.5 kg bucket

Product code: 8195

Applications

Gelato

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.

Recommended for

Description

The flavour of ICAM’s much appreciated Edelweiss white chocolate. The equilibrium between powdered milk (20%) and vanilla, ever present in the taste profile, which goes perfectly with gelato and semifreddi. Can be personalised with fat-soluble colorants, fatty pastes such as hazelnut and pistachio, coffee, or other flavourings.

Intense creamy and vanilla aroma, clean taste.

Taste profile

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