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.

Gran Centramerica Verde Pistacchio - Green Pistachio is a premium-quality coating in drops that combines everything required for professional coating applications: bold flavor, natural color, and maximum stability during processing.

Centramerica Rosa Fragola- Pink Strawberry is a premium-quality coating in drops strawberry flavour, that combines everything required for professional coating applications: bold flavor, natural color, and maximum stability during processing.

Stracciatella Crok Amaretto Martini Gelato is a dark chocolate stracciatella with amaretto inclusions.

Brunella Cherry Kiss is a fantastic soft cream with sour cherry flavor.

OraSì Zer'Oh is a professional UHT plant-based ice cream base, with a neutral taste and creamy texture, made with almonds and no added sugars.

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 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.

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.

Mango Variegato Martini Gelato is a variegato with 50% mango, gluten-free.

Blueberry Paste Martini Gelato is an ice cream paste with 70% blueberries , gluten-free.

Green Apple Paste Martini Gelato is an ice cream paste with 45% apples, gluten-free.

Sour Cherry Amarena Paste Martini Gelato is an ice cream paste with 45% of amarena juice, gluten-free.

No Added Sugars Amarena Variegato Martini Gelato is a fruit variegato with 33% sour cherries and 17% concentrated sour cherry juice, with no added sugars.

Bourbon Vanilla Paste No Added Sugars Martini Gelato is a vanilla paste with a sweet and intense Bourbon vanilla flavor, with no added sugars.

Base Stupenda Martini Gelato is a dosing base characterized by outstanding creaminess and stability.

Fruttup Gran Fragola Martini Gelato is a complete ice cream base with an intense strawberry flavor, specifically formulated to obtain a creamier and more easily spreadable gelato.

Blu Ballù Martini Gelato is a ready-to-use ice cream base with a bright blue color and a vanilla flavor. Particularly suitable for children thanks to its ingredients: it is lactose-free, gluten-free and made with natural spirulina.

AYMARA Fondente No Added Sugars Martini Gelato is an ice cream base with an intense flavor and no added sugars, delivering a rich and enveloping experience for chocolate lovers.

Fruttup Gran Watermelon Martini Gelato is a complete ice cream base with an intense watermelon flavor, specifically formulated to obtain a creamier and more easily spreadable gelato.