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Product image:CIOCOFREDDO

Ciocofreddo

Ready-to-Use Gelato Base Cream

DESCRIPTION

Ready-to-Use cold creams, featuring a velvety texture and intense flavors ranging from cocoa to nuts. Ideal for cups, gelato, and modern desserts, they offer excellent spreadability, natural color, and an immediate creamy result.

CHARACTERISTICS

Ready to use.
Available tastes: Cocoa and Hazelnut, Dark, Caramel, White, Hazelnut, Pistachio, Milk and Mou.

TECHNICAL AREA

How to use it Basic dosage Expiration
GELATO: directly into the ice-cream bowl. Chill at -13/-14 °C.
Serve on a cone or cup.
Ideal for chocolate creams.
PASTRY: ideal for inserts and semifreddo.
 According Recipe 365 Days
STORE IN A COLD AND DRY PLACE.AFTER OPENING CONSUME WITHIN 30 DAYS
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RELATED RECIPES

Ciocofreddo tal quale in vaschetta per gelateria

INGREDIENTS
  • Ciocofreddo: 4,000 g
PROCEDURE
Application usefull for all CIOCOFREDDO flavours.
  1. Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
  2. Put 3-4 kg of CIOCOFREDDO in the ice cream bowl and cool the product in the blast chiller or freezer for several minutes to thicken it, holding the bowl perfectly horizontally.
  3. When the product has thickened, put the ice cream bowl in the gelato display.
  4. After about 1 or 2 hours the product can be served on the cone or cup.

Ciocofreddo mantecato come gelato

INGREDIENTS
  • Ciocofreddo: 2,000 g
  • Liquid whole milk: 2,000 g
PROCEDURE
Application valid for all CIOCOFREDDO flavours.
  1. Open the bucket and mix? CIOCOFREDDO?until it reaches a smooth consistency of the product.
  2. Mix milk with CIOCOFREDDO and mix them with an immersion blender very well .
  3. Frost the product as a batch freezer ice cream.
  4. Put the obtained ?product in the ice cream bowl and expose it in the gelato display.
  5. You can decorate with CIOCOFREDDO as you prefer.
  6. After a few minutes it is ready to be served on cone or cup.

Brad and chocolate

INGREDIENTS
  • Ciocofreddo: 4,000 g
  • Toasted bread: q.b.
PROCEDURE
Application valid for all CIOCOFREDDO' flavours.
  1. Toast some bread's slices and dice them.
  2. Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
  3. Put 3-4 kg CIOCOFREDDO in ice cream bowl, add  toasted bread and cool the product in the blast chiller or freezer for a few minutes untill it thicken , holding the bowls perfectly horizontal.
  4. When the product has thickened, put the ice cream bowl in the gelato display.
  5. After about 1 or 2 hours the product can be served on the cone or cup.

Ciocofreddo variegato

INGREDIENTS
  • Ciocofreddo: q.b.
PROCEDURE
    This recipe is prepared with CIOCOFREDDO GIANDUIA,CIOCOFREDDO FONDENTE, CIOCOFREDDO MILK CHOCOLATE AND CIOCOFREDDO WHITE
  1. Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
  2. Use Ciocofreddo to variegate your gelatos
  3. CIOCOFREDDO as a variegate can garnished? choccolate or cereals grains,? to obtain tasty variegations.






Ciocofreddo nel granitore come crema fredda

INGREDIENTS
  • Ciocofreddo: 3,000 g
PROCEDURE
    This recipe is prepared with CIOCOFREDDO GIANDUIA? or CIOCOFREDDO FONDENTE
  1. Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
  2. Put? Ciocofreddo in a slush machine and let it cool for at least 20-30 min.
  3. When it reaches the desired consistency, serve it in a bowl.










Ciocofreddo come cioccolata in tazza

INGREDIENTS
  • Ciocofreddo: 3,000 g
PROCEDURE
    This recipe is prepared with CIOCOFREDDO GIANDUIA? or CIOCOFREDDO FONDENTE
  1. Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
  2. Put? Ciocofreddo in a chocolate pot.
  3. When it reaches the desired temperature, serve it in a cup





Ciocofreddo per copertura di torte e semifreddi

INGREDIENTS
  • Ciocofreddo: q.b.
PROCEDURE
    This recipe is prepared with CIOCOFREDDO GIANDUIA , CIOCOFREDDO FONDENTE, CIOCOFREDDO MILK CHOCOLATE and? CIOCOFREDDO WHITE
  1. Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
  2. Pour Ciocofreddo on a semifreddo cake ,totally covering it
  3. Let the cake cool in a refrigerator and decorate it as you wish.
  4. To obtain a significant and ressitant coverture at high temperatures, you can add 10/15% of COVERSATIN to CIOCOFREDDO , also creating a strong coverture for ice-creams


Ciocofreddo per inserti di torte semifreddi

INGREDIENTS
  • Ciocofreddo: q.b.
PROCEDURE
    This recipe is prepared with CIOCOFREDDO GIANDUIA , CIOCOFREDDO FONDENTE, CIOCOFREDDO MILK CHOCOLATE and? CIOCOFREDDO WHITE
  1. Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
  2. Create a first layer of a semifreddo cake and let it cool.
  3. Puor a fine layer of CIOCOFREDDO on the SEMIFREDDOs layer and let it cool again.
  4. Create a finela layer with more SEMIFREDDO and finally refrigerate it.
  5. Pour CIOCOFREDDO on the semifreddo cake in order to create a smoothy coverture.





Ciocofreddo bicchierini e finger food

INGREDIENTS
  • Ciocofreddo: q.b.
PROCEDURE
    This recipe is prepared with CIOCOFREDDO GIANDUIA , CIOCOFREDDO FONDENTE, CIOCOFREDDO MILK CHOCOLATE and? CIOCOFREDDO WHITE
  1. Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
  2. Pour with a pastry bag a littel layer of your Choosen CIOCOFREDDO in a littel cup.
  3. Let it cool in a refrigerator and reach a smooth consistency
  4. Continue this opetation adding more layers of different CIOCOFREDDOs falvours
  5. You will obtain a desset easily stored at -18?C or in a gelato display.






Tre cioccolati

INGREDIENTS
  • Ciocofreddo gianduia: 1,000 g
  • Ciocofreddo fondente: 1,000 g
  • Ciocofreddo bianco: 1,000 g
PROCEDURE
  1. Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
  2. Put a layer of CIOCOFREDDO in ice cream bowl, cool the product in the blast chiller or freezer for a few minutes untill it thicken , holding the bowls perfectly horizontal.
  3. Repeat the operation for all the other CIOCOFREDDO flavours.
  4. At the end,put the ice cream bowl in the display case and serve? the product on the cone or cup.


Cremino torinese

INGREDIENTS
  • Ciocofreddo gianduia: 3,000 g
PROCEDURE
  1. Open the bucket of CIOCOFREDDO GIANDUIA and mix it well until reaches a smooth consistency.
  2. Put a layer of CIOCOFREDDO GIANDUIA in the ice cream bowl and cool the product in a blast chiller or freezer for several minutes to thicken it, holding the pan perfectly horizontally.
  3. Prepare ice cream with hazelnut and place a layer of this on CIOCOFREDDO GIANDUIA, then leave for a few minutes in a blast.
  4. Make another layer of CIOCOFREDDO GIANDUIA to end the bowl.
  5. Place the bowl in the blast chiller and then in the gelato display.

Cremino al pistacchio

INGREDIENTS
  • Ciocofreddo fondente: 3,000 g
PROCEDURE
  1. Open the bucket of CIOCOFREDDO FONDENTE and mix well until it reaches a smooth consistency of the product.
  2. Put a layer of CIOCOFREDDO FONDENTE?in the ice cream bowl and cool the product in the blast chiller or freezer for several minutes to thicken it, holding the pan perfectly horizontally.
  3. Prepare the ice cream Pistachio and place a layer of this on CIOCOFREDDO FONDENTE, then leave for a few minutes in a blast.
  4. Make another layer of CIOCOFREDDO FONDENTE?to end the ice cream bowl.
  5. Place the bowl in the blast chiller and then in the window.

Ciocofreddo nocciolone

INGREDIENTS
  • Ciocofreddo fondente: 4,000 g
  • Peeled and roasted toasts hazelnuts: 400 g
PROCEDURE

  1. Open the bucket and mix CIOCOFREDDO FONDENTE? until it reaches a smooth consistency.
  1. Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
  2. Mix it in? an immersiona blender together with some crushed nuts
  3. Put NOCCIOLONE? in ice cream bowl,? cool the product in the blast chiller or freezer for a few minutes untill it thicken , holding the bowls perfectly horizontal.
  4. When the product has thickened, put the ice cream bowl in the gelato display.
  5. After about 1 or 2 hours the product can be served on the cone or cup.




Ciocofreddo arancio

INGREDIENTS
  • Ciocofreddo fondente: 4,000 g
  • Candied orange peels: 400 g
PROCEDURE
  1. Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
  2. Mix it in? an immersiona blender together with some candied oranges
  3. Put CIOCOFREDDO ARANCIO in ice cream bowl,? cool the product in the blast chiller or freezer for a few minutes untill it thicken , holding the bowls perfectly horizontal.
  4. When the product has thickened, put the ice cream bowl in the gelato display.
  5. After about 1 or 2 hours the product can be served on the cone or cup.




Ciocofreddo mandorlone

INGREDIENTS
  • Ciocofreddo bianco: 4,000 g
  • Minced and roasted toasts almonds: 400 g
PROCEDURE

  1. Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
  2. Mix it in? an immersiona blender together with some ground almonds
  3. Put MANDORLONE? in ice cream bowl,? cool the product in the blast chiller or freezer for a few minutes untill it thicken , holding the bowls perfectly horizontal.
  4. When the product has thickened, put the ice cream bowl in the gelato display.
  5. After about 1 or 2 hours the product can be served on the cone or cup.


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