Intense milk and cocoa, with balanced sweetness, gently caramelised, maintains its presence even in combination with the cold of the ice cream. Full dark colour of milk chocolate. Customisable with rich pastes such as coffee or hazelnut.
Created for the icing of ice cream articles, sticks, cones, mignons and ice cream pralines. To use, melt at 40° – 43 °C and frost products directly while frozen. In this application the use is immediate, tempering takes place by thermal shock and doesn’t required any special temperature management. It can also be used to obtain a chocolate chips effect.