Description
Chocolates created to provide a perfect glaze for gelato, cones and gelato bon bons: the skilful balance between cocoa butter and anhydrous butter creates a shiny and crunchy coating, compact, flexible and adherent to the gelato.
Igloo White Caramel is characterized by clear mou notes, a creamy texture and slightly salty aftertaste.
Uses
Recommended
Operating recommendations
In ice cream making
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.
Taste profile
Sugar
30%
Milk
20%
Caramel
40%
Vanilla
10%
Pack size
Cod. 8204 4 Kg Bucket
