Centramerica Bianco – White is a premium-quality coating in discs milk chocolate flavour with 8% milk, that combines everything required for professional coating applications: bold flavor, natural color, and maximum stability during processing.

Centramerica Fondente – Dark Chocolate is a premium-quality coating in discs dark chocolate flavour with 16% cocoa, that combines everything required for professional coating applications: bold flavor, natural color, and maximum stability during processing.

Gran Centramerica White is a premium white chocolate couverture in discs with 20% milk, combining everything required for a professional couverture: bold flavor, natural color, and maximum stability during processing.

Ariba White 34-36 20% Milk by Martini Gelato is a professional milk chocolate in drops with 20% milk and 36/38% fat content. Smooth, creamy, and with delicate notes of butter and vanilla, it is ideal for pralines, hollow shells, bars, and coatings.

ARIBA Dark 38-40 60% Cocoa Martini Gelato is a professional dark chocolate in drops with 60% cocoa and 38/40% fat content, developed to ensure maximum fluidity (5/5) and high performance in pastry and gelato applications.

ARIBA Dark 32-34 54% Cocoa by Martini Gelato is a professional dark chocolate in drops with 54% cocoa and 32/34% cocoa butter, ideal for applications requiring a more structured consistency and high performance in pastry and gelato.

Ariba White 36-38 24% Milk by Martini Gelato is a professional milk chocolate in drops with 24% milk and 36/38% fat content. Smooth, creamy, and with delicate notes of butter and vanilla, it is ideal for pralines, hollow shells, bars, and coatings.

Ariba White 36-38 22% Milk by Martini Gelato is a professional milk chocolate in drops with 22% milk and 36/38% fat content. Smooth, creamy, and with delicate notes of butter and vanilla, it is ideal for pralines, hollow shells, bars, and coatings.

ARIBA Dark 35-37 60% Cocoa by Martini Gelato is a professional dark chocolate in drops with 60% cocoa and 35/37% cocoa butter. Its bold cocoa aroma is paired with a very intense, clearly acidic astringency (taste intensity: 4.5/5), delivering high performance in pastry and gelato applications.

ARIBA Dark 38-40 72% Cocoa by Martini Gelato is a professional dark chocolate in drops with 72% cocoa and 38/40% cocoa butter.

Balanced base for creating a dark chocolate gelato enriched with chocolate flakes/chips, formulated to simplify production processes in the laboratory and eliminate the risk of errors in recipe balancing.

Chocolate discs Centroamerica dark, for cake coating, biscuit coating.

• 16% cocoa

The Master Martini substitute meets all the taste and application needs of professional pastry chefs.

Chocolate discs Gran Centroamerica neo milk, the Master Martini substitute meets all the taste and application needs of professional pastry chefs.

Chocolate discs Gran Centroamerica neo dark, the Master Martini substitute meets all the taste and application needs of professional pastry chefs.

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.

Base Purofondente Chocolate Fast Pernigotti is the complete base for the classic dark chocolate gelato. With its bold and intense flavor, it is a great classic that cannot be missing in any gelateria.

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 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.

Dark chocolate ice cream kit: chocolate ice cream base, Aymara 72% dark chocolate discs and cocoa.

Cocoa with 22/24% fat, with a warm brown colour. Ariba is the Master Martini chocolate line.

Cocoa with 20/22% fat, obtained from the finest varieties of cocoa. With a red-brown colour. Ariba is the Master Martini chocolate line.

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

Blends of fine cocoa with 22/24% of cocoa butter content, to create an excellent chocolate ice cream.

Chocolate Base without sugar and without milk and derivatives.

A base for chocolate gelato extremely versatile. Batch freezer, Soft Machine and frozen cream machines.

Ready White Chocolate is a complete premix in powder to create an excellent White Chocolate ice cream.

Suitable for soft ice cream.

READY CHOCOLATE is a complete product for soft serve and traditional ice cream, chocolate flavor.

Complete base for dark chocolate sorbet.

Complete powder product for Artisan Gelato. Taste Extra dark chocolate.

Selection of cocoa for tasty milk chocolate ice cream.

Cocoa mixture for the preparation of excellent chocolate gelato.

A white chocolate gelato base, to be mixed with water.

A milk chocolate gelato base, to be mixed with water.

A super dark chocolate gelato base, to be mixed with water. Veganok Certified.

A dark chocolate gelato base, to be mixed with water.