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Ripples and stracciatellas (choc chips)
Ripple sauces
Easily spreadable products, suitable to be added on the gelato surface or as stuffing.They are tasty, coloured, rich in pieces (of fruits, dried fruit, coated dried fruit...), they give gelato a more inviting look and a more crispy structure.
SOUR CHERRY
AMBROGIO
ORANGE
WHITE CHOCO CRUNCH
CHOCO CRUNCH
CIORI'
COFFEE CROCK
CARAMELIZED FIG
STRAWBERRY
FROLLINO
MAPO
PRALINE HAZELNUT
PRALICREM
SCROCCOLO
SPALMARELLA
APPLE PIE
WHISKY
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Ambrogio milk chocolate with granulated crunchy hazelnut |
White Choco Crunch white chocolate with pieces of Sicilian cannolo |
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Choco Crunch chocolate with wafers and granulated crunchy hazelnut |
Coffee Crock coffee chocolate with crunchy almonds and hazelnuts |
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Frollino soft milk chocolate with pieces of crunchy cocoa biscuits |
Ciorì white chocolate with puffed rice |
| Scroccolo hazelnut syrup with crocant |
Nero Fondente
This bottled chocolate is liquid above 20 degrees centigrade and solid and crispy when it touches the gelato, very handy to use as stracciatella on the tub, but also on the cups and, why not, on the cone, while clients are waiting for their tasty dessert. It is not the traditional stracciatella, and not even the traditional chocolate topping. This is why it is called Nero Fondente (Dark Plain Chocolate) and is contained in a black bottle ...because it is different from anything else, even from those products which try imitating it.
Copert Ciok
the most suitable stracciatella for chocolate coated gelato. Good value for money.
Stracciatella Extra
Special for gelato shops, with cocoa butter for an amazing melting in the mouth. NEW: New bottle, nice and coloured,with anti-drip cap