Gelato - Ice Chocolate Milk - 2.5kg Bag
The milk chocolate for gelato makers: perfect for dipping and straciatella
Ice Chocolate 823 is based on the original 823 recipe of Octaaf Callebaut and has been finetuned for gelato makers. With its high fluidity, this Ice Chocolate is ideal for dipping ice cream sticks and for making stracciatella. It has a rich cocoa and sweet caramel notes that make it unique. Thanks to its its high cocoa butter content, Ice Chocolate 823 yields perfect end results when used for dipping and stracciatella. It requires no tempering: simply melt it and you're ready to go. The chocolate will harden within seconds in or around ice cream and enrobe it with a deliciously snappy layer. It furthermore melts quickly in the mouth to spoil with its rich cocoa and caramelly taste.
Growing great chocolate
We believe that the success and future of our business depends directly on the future of cocoa cultivation and the cocoa farming communities. That’s why Callebaut® started the Growing Great Chocolate program in 2012.
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Creamy and caramelly chocolate taste for a hard, snappy crack around ice cream.
• Just melt at 45°C – No tempering needed
• Keep warm during service to prevent the chocolate from thickening
• For dipping: dip ice sticks once or twice to create the chocolate coating with your preferred thickness
Creates a hard, snappy milk chocolate layer around or in ice cream.
- % Min. % Dry cocoa solids0
- % Min. % Dry milk solids0
- % Fat %0
Application
Patisserie & Dessert
Available packagings
-
bag up to 5 kg
Order code
- ICE-45-MNV-552 *bag up to 5 kg |
Shelf life
- 18 months
Certifications
- KD-
- Halal