-
A creamy, full flavoured white chocolate sauce that becomes thick and fudge-like when frozen. - New
-
This is the classic pairing of milk chocolate and hazelnut and creates the most delicious and fudge-like texture when frozen. -
Finally, a vegan version of the Loveria fudge-like toppings! With a nice, lightly bitter dark chocolate, this would be the perfect addition to a mint, white chocolate, or coffee gelato. -
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. -
A rich and creamy white chocolate coating perfect for gelato pops or mini cones. -
The classic flavour of white chocolate in a thick and creamy paste which will ensure that your gelato has a very cocoa butter forward flavour. -
With the nostalgic flavour of creamy milk chocolate, this product has a distinct fudgey texture when frozen. This is perfect to pair with white chocolate gelato to create Italian chocolate egg flavoured gelato. -
When hazelnut paste and dark chocolate meet and meld, magic happens! This rich paste was selected by us as it is the highest quality one made by Babbi and has an incredible smoothness. -
This intense dark chocolate paste is lightly sweetened and will allow you to achieve a rich flavour and colour to your gelato with a pleasing lingering bitterness. -
An incredibly smooth and rich chocolate-hazelnut sauce envelopes crunchy pieces of wafer and hazelnuts to create the perfect "Rocher" variegate. -
Coming soon
The Babbi White Chocolate Selection is the result of meticulous research and careful selection of a range of the best blends of white chocolate to give consumers and white chocolate lovers a new sensory experience. This product produces an ultra-rich and decadent white chocolate gelato with a very pleasing creaminess. It can be made using just hot water or a mixture of hot water and hot whole milk. The temperature of the liquid must be 60°C to ensure that the cocoa butter properly melts.
