The extra-noir chocolate sorbet has to be extraordinarily incisive and persistent - this is why milk and cream are banished and to the Venezuelan chocolate sorbet we add 3mm chips from the same cocoa beans. The clean powerful taste of chocolate's "hardest and purest" can be quite a surprise!
The chocolate from Venezuela is one of the most aromatic in the world; its fine acidity brings out the caramel and tropical fruit aromas. These characteristics make it the perfect chocolate for a strong and complex-flavored gelato.
Yes, you read correctly. Just as you would do, we chose to make our sorbets and Sicilian granita with water from "Sparea®" Springs. This water is born in a unique niche in the Piedmontese Alps and is extremely light and pure - ideal for accompanying the fruit from the organic farm, Mura Mura®. We are a little crazy… but you can certainly taste the difference!
|Total fat||10,4 g|
|saturated FAT||0,7 g|
|Total carbohydrate||27,4 g|