One of the most traditional Italian gelato flavours, simple yet ingenious: fiordilatte and chocolate chips. To give our customers the pleasant tactile sensation of crunchy chocolate, we filter the chopped chocolate through a large-mesh sieve in order to get only the largest pieces (6 mm diameter!). We use Ecuadorian chocolate because it is strong and robust and so just right for a true love match with Fiordilatte.
The Nacional cacao is grown in Arriba Mocache, Ecuador, and enchants its connoisseurs with its floral aroma and notes of dried fruit. It is a cacao of superior quality, defined as “fino de aroma,” and is the ideal chocolate for sorbets, coatings, and chips.
For our cream flavors, we chose a cream with 40% fat, produced by the barn for the centrifugation of fresh milk. Dosage is key. The secret, in fact, is the recipe’s equilibrium which we maintain by avoiding an excessive use of cream that lessens the sharpness of the flavors.
|Total fat||16,5 g|
|saturated fat||7,8 g|
|Total carbohydrate||24,8 g|