Anhydrous white chocolate and red fruit coating with inclusions of freeze-dried red fruits (sour cherries, currants, strawberries). Ideal for covering ice cream bars or for modern pastry glazes.

Coating for gelato and single portions with chocolate and amaretto flavor.

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

Fluid chocolate coating for covering Gelato Sticks. Salted caramel taste.

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.

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

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

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

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

Dark stracciatella with the inclusion of Modica chocolate.

High quality ice cream coating with 65% white chocolate and cocoa butter.

Classic dark chocolate coating for stracciatella. Granular product. Elenka quality.

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