Choco Hazelnut Coating

Choco Hazelnut Coating: a fluid gianduia (chocolate and hazelnut) coating with rainbow sugar sprinkles that sets crunchy on gelato sticks.

Rubicone Choco Hazelnut Coating is a fluid chocolate coating for dipping gelato on a stick. It has a gianduia (chocolate and hazelnut) taste with rainbow sugar sprinkles. It is formulated to harden on contact with gelato for a crunchy shell, and also works as a stracciatella to ripple through gelato tubs and semifreddo.

Rubicone Choco Hazelnut Coating is made in Italy by Rubicone, crafting ingredients for gelato since 1959, and supplied locally by Majors Group.

Why choose it?

• Gluten free, Halal, Kosher, Paste
• Packaging: 4 × 1.5 kg

How to use it

Dip frozen gelato sticks for a crisp shell, or drizzle it into tubs as the gelato is extracted for a stracciatella effect.

Perfect for

Ideal for gelato on a stick, stracciatella-style tubs and frozen desserts.

Pair it with

Build a complete menu around Choco Hazelnut Coating with these Rubicone ingredients, machines and packaging from Majors Group.

Flavours

Rubicone classic and fruit pastes to flavour any base.

• Salted Caramel
• Pistachio Pure Gold
• Hazelnut Toasted N

Classic pastes → · Fruit pastes →

Ripple sauces

Rubicone variegati to ripple through gelato and fill pastries.

• Wafer Nut
• Strudel
• Rubilello

Creamy variegati → · Fruit variegati →

Toppings

Sauces, crocks and glitters to finish every serve.

• White Chocolate sauce
• Coffee Crisp Crock
• Strawberry Sugar Free sauce

All toppings →

Moulds

Silikomart moulds for gelato cakes, semifreddo and pastry.

Silikomart moulds →

Blast freezers

Techfrost blast freezers to harden and store gelato and pastry.

• Techfrost E5 TRAYS
• Techfrost M10
• Techfrost MBF920

All blast freezers →

Pastry machines

Carpigiani pastry machines for creams, custards and chocolate.

• Maestro HCD
• Pastochef RTL
• ReadyChef

All pastry machines →

Use it in gelato, frozen yoghurt, ice cream and açaí

Gelato

Coat gelato sticks, fill cakes and add cremino layers.

Frozen yoghurt

Drizzle and dip frozen yoghurt treats.

Ice cream & soft serve

Dip soft serve cones and finish ice cream desserts.

Açaí

Add chocolate layers and drizzles to açaí bowls.

Our frozen dessert chefs will help you create it

Majors Group has an in-house team of creative frozen dessert chefs. They can help you develop recipes, new flavours and complete menus with Choco Hazelnut Coating, then support you after launch, from first batch to a busy summer.

Behind them is Rubicone’s research and development team in Italy, crafting gelato ingredients since 1959, and Carpigiani’s head office in Bologna, home of Carpigiani Gelato University. Wherever your business is in New Zealand, you have global resources and expertise on your side.

Talk to our chefsCall 0508 625 677Gelato training

Why buy Rubicone from Majors Group?

• Official New Zealand importer of premium Italian brands
• Free demonstrations at each of our showrooms
• Recipe development and menu development support from our gelato specialists
• The full Rubicone range of bases, pastes, ripple sauces and toppings from one supplier
• Sales and support from our Auckland and Christchurch teams
• Expert advice on recipes and pairing ingredients with your gelato and soft serve machines

Call 0508 625 677 or send us an enquiry for a quote on the Choco Hazelnut Coating.