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A rich brown cacao powder with 22-24% cacao butter content, this product has a pungent aroma and full and strong taste. -
Coming soon
A powdered flavour with a delicate cheesiness pairs extremely well with many fruit variegates. -
This low-dosage flavour is ideal for adding an extra creamy and milky flavour to your gelati. Can be used to flavour a Fior di Latte gelato, and also variegated with Babbi - Variegate - Nerokrok for the perfect cookies 'n creme gelato. -
Coming soon
An extremely versatile product to add a rich, creamy, mascarpone taste to myriad desserts. This mascarpone powder can be added to Tiramisu Gelati and Semifreddi, or used on its own to create an exceptionally flavoured gelato which can be paired with many fruit variegates such as amarena or raspberry.
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Coming soon
The Amarelli family has been harvesting and processing liquorice root in Calabria since the 1500's. In 1731, the family opened the "Liquorizia Amarelli" company and have been making a wide range of liquorice-based products ever since. Today, the Amarelli brand is synonymous with quality liquorice products that run the gamet from candy and chocolate, to beer and liquers, and even includes a Marvis toothpaste flavour. This Amarelli liquorice powder is very fine and easily soluble. It will add a distinctive punch to any dessert application it is added to. -
With a distinct tartness, this cold-process-only powder will boost the yogurt flavour of your gelato, creating a perfect balance between sweet, creamy, and tart. -
An incredibly rich cheesecake powder with a slight tang makes this product addictive. -
Coming soon
Chock-full of traditional Sicilian candied fruit, this mixture of lemon peel, orange peel, cedro, and clementine will transport your customers to the sunny Southern island of Italy. -
Coming soon
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. -
Coming soon
Zabaglione is an ancient Italian dessert of egg yolks that are whipped with sugar and Marsala wine over a double boiler. This paste perfectly marries the lusciousness of egg yolks with a hint of Marsala and a gelato made with this would be a perfect addition to any dessert menu served alongside some fresh fruit.
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The perfect product for coffee lovers who are looking for a strong, decisive flavour with pleasant bitter notes.
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A dark caramel paste that will leave a pleasant, lingering bitterness on the palate.
