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This deliciously light and crispy wafer cone will be the perfect accent to your gelato. -
A rich brown cacao powder with 22-24% cacao butter content, this product has a pungent aroma and full and strong taste. -
Sweetened with maltitol, this product does not container any added sugars (only naturally occurring ones). With the unmistakeable familiarity of peanuts, this product has myriad applications. Along with being a variegate, it can be used to create a gelato, glaze gelato and semifreddo cakes, and can also be used in Chocolate Fountains. -
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If you have ever ordered a hot chocolate in Europe, you may have noticed that it is significantly more thick than its North American counterpart. This powdered mix is meant to achieve the same rich and thick consistency, simply by combining the packet with hot milk and either boiling or steaming it. The longer it boils, the thicker it will become. -
This product contains freeze-dried fruit pieces and dehydrated fruit juices which maintain most of their nutritional characteristics of the fresh product. Following the recommended recipe, a fruit sorbetto containing 25% fruit is obtained. -
A complete base that produces a firm and creamy gelato with just the addition of milk. The high content of caramel, butter, and salt guarantees an intense flavour without the addition of flavourings or colourants. As with all complete mixes, this product can be used to make gelato or soft serve. -
For anyone looking for a vegan version of this classic Italian flavour, this is it. The Zuppa Inglese Extra does not contain any eggs or alcohol and gets its beautiful yellow colour from annatto extract. -
This variegate is part of a 2-step process to create a delightfully boozy Rum & Raisin flavour. Step 1 is the Babbi - Classic Flavour Paste - Malaga. Once the gelato is being extracted, you would variegate it with this step 2, Babbi – Variegate – Raisins, jam-packed with juicy sultana raisins soaked in a rum-type syrup. -
This thick paste made up primarily of grated coconut will provide fantastic texture and flavour to either milk-based or plant-based coconut gelato. The addition of coconut milk powder adds a lovely creamy quality. -
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Zuppa Inglese is a traditional Italian layered trifle. The dessert is composed of layers of Marsala-spiked egg custard, Alkermes-soaked ladyfingers or sponge cake, and chocolate custard. This paste takes the distinct flavour of Marsala and egg yolks, marrying it into the perfect paste to flavour your gelato base. Once the gelato is extracted, variegate it with Leagel - Variegate - Stracciatella, and rum- or Alkermes-soaked ladyfingers. For an extra decadent addition, top with Babbi - Variegate - Amarena. -
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A 2-step process to create a delightfully boozy Rum & Raisin flavour, this classic flavour paste is step 1 and will provide a smooth rum flavour base to your gelato. Once the gelato is being extracted, you would variegate it with step 2, Babbi - Variegate - Raisins which is jam-packed with juicy sultana raisins soaked in a rum-type syrup.
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NewComing soon
If you have ever ordered a hot chocolate in Europe, you may have noticed that it is significantly more thick than its North American counterpart. This powdered mix is meant to achieve the same rich and thick consistency, simply by combining the packet with hot milk and either boiling or steaming it. As this is vegan, it can also be made with plant-based milk for a completely vegan alternative.
