Ice cream base of the zHero line, free from animal derivatives, high in fiber, and made with only natural flavors. Ideal for creating cream flavors with no added sugars and plant-based.

Nero Perugina 1.2 kg ready base is a ready base to obtain dark chocolate gelato Nero Perugina.

Explore a burst of flavor with Nestlé's Nesquik Gelato Base, perfect for creating irresistibly creamy gelato enriched with the iconic taste of Nesquik.

The Nestlé Galak Gelato Base, enriched with the iconic Galak white chocolate. Excellent creaminess, spreadability, and display stability. One bag is equivalent to one tub.

Perugina® Gelatiere's Cocoa Powder, with 95% cocoa solids and 22% fat content.

White surrogate in discs with a good split and a good gloss for glazing and coatings.

Caravella surrogate dark drops (1000/hg) for filling and decorating biscuits and leavened products.

Ariba Master Martini dark chocolate discs 60% of cocoa with 38/40% fa content for pralines, hollow bodies, decorations, coatings, mousses.

Ariba Master Martini milk chocolate discs 34/36 % fat content for pralines, hollow bodies, coatings, decorations, mousses.

Ariba Master Martini white chocolate discs 36/38 mg. To be used for pralines, hollow bodies, coatings, mousses.

A kit for preparing chocolate ice cream with a grainy and rough texture, typical of Modica chocolate.

Base Aymara Universal is a universal base to combine with different types of dark chocolate discs, to create all the nuances of taste you want!

Traditional chocolate ice cream base to add to the white base.

Powder base for the making of Modica Chocolate ice cream. Perfectly pre-balanced to be used with water to enhance its intensity or with milk to obtain a softer texture.

Milk chocolate drops suitable for processing large hollow bodies such as Easter eggs. 36/38% cocoa butter.

Ice cream paste for cocoa ice cream.

Veratile ice cream base suitable for traditional gelato and soft serve machine blend, chocolate taste, high protein content - 8% in the ice cream.