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An incredibly smooth and rich chocolate-hazelnut sauce envelopes crunchy pieces of wafer and hazelnuts to create the perfect "Rocher" variegate. -
A delicious combination of crunchy, lightly-spiced cookie pieces in a chocolatey sauce. -
New
An addictively delicious combination of caramel, salt, and crunchy popcorn make this the perfect product to add interest and texture to your gelato. -
New
Making Dubai Chocolate creations has not been made much easier! Leagel's Choco Kataifi Pistachio variegate has expertly toasted pieces of kataifi mixed into it so you don't have to go through the hassle of cutting and toasting it yourself. On top of the convenience, this product is plant based so it will work in vegan desserts as well! -
This dark and thick caramel is rich with a deep buttery taste and pleasing salinity. It is perfect swirled through a caramel, chocolate, or vanilla gelato, and is also delightful when paired alongside the Leagel - Crumble - Caramel. -
Sweet little blueberries are enveloped in an thick, purple-hued sauce. -
The quintessential taste of apple pies, this variegate is chock-full of diced apples with a sweet, warming cinnamon sauce that would be perfect paired with a variety of different flavours. -
Coming soon
Perfect for use on ice cream sundaes, drizzled on plated desserts, or variegated through gelato, this delightful sauce is packaged in a convenient squeeze bottle. -
A deliciously creamy caramel sauce in a convenient squeeze bottle is perfect for topping all sorts of desserts. -
The nostalgic flavour of pancake breakfasts and the sticky sweetness of delicious maple syrup, this convenient squeeze bottle topping will be a welcome addition to gelato or sundaes. -
A thick sorbitol paste used as an emulsifier which helps depress freezing point, emulsify fats, and overall create a smooth and palatable gelato or sorbetto. Can be used in pastry applications to retain moisture and softness. -
Sale!
An innovative product borne out of the need to keep gelato softer at -18°C, this mixture contains a variety of emulsifiers and sugars that have a high freezing point depression value. This product is also perfect for restaurants or other food service establishments that do not have a display case to keep their gelato at -13°C.
