Dark chocolate

Bittra Dark Chocolate Igloo

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Cocoa
(minimum)
67%
Sugar
(maximum)
31%
Cocoa butter
(average)
46%
Total fat
(average)
50%
Fluidity:

The intense and powerful flavour of Bittra dark chocolate used in a recipe that has been developed for the covering of choc-ices, cones and gelato biscuits.

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Certifications
Features
Available formats
3.5 kg bucket
Product code: 8193
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

Characterised by the intense and strong flavour of cocoa, provided by the Bittra dark chocolate couverture. A strong taste, whist never being aggressive, that is enhanced by its combination with the cold of gelato and semifreddi. A pronounced dark colour. Can be personalised with fatty pastes such as hazelnut and pistachio, coffee or other flavourings.

Taste profile