Bittra Dark Chocolate Igloo Products

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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.

Certifications

Features

Gluten free

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

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