Bitter cocoa powder 10/12.  Ariba is the Master Martini chocolate line.

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

Base Soft White Vanilla is a complete and perfectly balanced base for making a white vanilla soft ice cream.

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!

Crema al Caffè is a complete powder base designed for bars to quickly and easily prepare an exquisite coffee crema with an intense flavor and a dense, full-bodied consistency.

Dark stracciatella with the inclusion of Modica chocolate.

Specific coating for pastry with over 40% of white chocolate and 13% of pistachio paste.

Specific coating for pastry with 54% of white chocolate, butter and cream.

Specific coating for pastry with 54% of chocolate and cream.

Specific coating for pastry with white chocolate, 8% hazelnut paste and cocoa butter.

High quality filling cream, caramel salted butter flavor, prepared with cocoa butter.

DOSAGE
RECIPE: 400 g of product + 1 lt. of water.
PROCESS: Cold.

DOSAGE
RECIPE: 400 g of product + 1 lt. of water.
PROCESS: Cold.

Popping boba MARSHMALLOW flavour: stuffed pearls for Bubble Tea, cocktails, artisan ice creams, slush granita, smoothies and so on, made in Italy.

Popping boba coconut flavour: stuffed pearls for Bubble Tea, cocktails, artisan ice creams, slush granita, smoothies and so on, made in Italy.

Waffle mix in powder GLUTEN FREE, recipe with rice flour, bag of 600 gr.

Custard cream for filling brioche and croissants.

Salted Caramel cream for filling brioche and croissants, crepes and waffles.

Orange and ginger jam for filling brioche and croissants.

Apricot jam for filling brioche and croissants.

Wildberries jam for filling brioche and croissants.

Dispenser for Fruit Crmy 1.9 Kg jars.

Pistachio cream for filling brioche and croissants.