Callebaut Ice Chocolate

Fluid Chocolate for Gelato, Ice Cream & Dipping

Thanks to its high cocoa butter content, Callebaut’s Ice Chocolate family yields perfect end results when used for dipping and Stracciatella. It requires no tempering: simply melt it and you’re ready to go. The chocolate will harden within seconds in or around ice cream and enrobe it with a deliciously snappy layer. It furthermore melts quickly in the mouth to spoil with its rich, creamy taste.

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Ice Chocolate Dark 811 56.4% Couverture Chocolate Callets

45.5% Total Fat

The dark chocolate to add deliciously snappy indulgence to your gelato products.

Octaaf Callebaut’s iconic dark chocolate 811 now comes in a recipe finetuned for gelato makers. It has an intense and balanced dark chocolate taste with rich notes of roasted cocoa and hints of red fruits – optimized to release its full flavor in gelato products such as ice cream sticks or Stracciatella.

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Ice Chocolate Milk 823 40.7% Milk Couverture Chocolate Callets

45.5% Total Fat

The milk chocolate to enrobe gelato with a snappy robe of creamy chocolate intensity.

With this Ice Chocolate, gelato makers now have their unique 823 chocolate recipe finetuned for dipping and Stracciatella. Expect the widely loved balanced taste that blends rich roasted cocoa notes, with milky and caramelly flavors.

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Ice Chocolate White W2 38.5% White Couverture Chocolate Callets

50.6% Total Fat

The white chocolate for gelato makers: perfect for dipping and straciatella.

Ice Chocolate W2 is based the original W2 recipe of Octaaf Callebaut and has been finetuned for gelato makers. With its high fluidity, this Ice Chocolate is ideal for dipping ice cream sticks and for making stracciatella. It has a balanced taste that is widely appreciated and boasts rich milky, creamy and caramelly notes with a dash of natural vanilla.

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