Cacao Amaro 22-24 Chocolate Gelato Base

Cacao Amaro 22-24 Chocolate Gelato Base: a premix of fine cocoa powders for a tasty, fragrant chocolate gelato, using a hot process.

Rubicone Cacao Amaro 22-24 is a premix of fine cocoa powders for making a chocolate-flavoured gelato that is tasty and fragrant. Use it with a hot process. It is gluten free, lactose free, vegan, halal and kosher.

Rubicone Cacao Amaro 22-24 is made in Italy by Rubicone, crafting ingredients for gelato since 1959, and supplied locally by Majors Group.

Why choose the Cacao Amaro 22-24 Chocolate Gelato Base?

• Gluten free, Lactose free, Vegan, Halal, Kosher, Powder
• Dosage: 60–80 g per litre
• Packaging: 4 × 3 kg
• Process: hot

How to use it

Mix following the recipe on the pack, blend until smooth and pour into your batch freezer. Recommended dosage: 60–80 g per litre. Suitable for the hot process.

Perfect for

Ideal for gelaterias that want rich, consistent chocolate gelato batch after batch.

Pair it with

Build a complete menu around Cacao Amaro 22-24 Chocolate Gelato Base with these Rubicone ingredients, machines and consumables from Majors Group.

Flavours

Rubicone classic and fruit pastes to flavour any base.

• Salted Caramel
• Pistachio Pure Sicily
• Mango Alphonso Fruit Paste

Classic pastes → · Fruit pastes →

Ripple sauces

Rubicone variegati to ripple through gelato and fill pastries.

• Speculoos
• Butterscotch
• Wild Berries

Creamy variegati → · Fruit variegati →

Toppings

Sauces, crocks and crumbles to finish every serve.

• Chocolate sauce
• Pistachio Crock
• Strawberry sauce

All toppings →

Moulds

Silikomart moulds for gelato cakes, semifreddo and pastry.

All moulds →

Blast freezers

Techfrost blast freezers to harden and store gelato and pastry.

• Techfrost E5
• Techfrost M10
• Techfrost MBF420

All Techfrost →

Pastry machines

Carpigiani Maestro, Pastochef and Nuvia for creams, custards and chocolate.

• Maestro HE
• Pastochef RTL
• Nuvia

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 Cacao Amaro 22-24 Chocolate Gelato Base, 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, you have global resources and expertise on your side.

Talk to our chefsCall 1800 625 677Gelato training

Why buy Rubicone from Majors Group?

• Supplying Australian gelaterias, cafés, restaurants and dessert businesses since 1993
• 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
• Expert advice on recipes and pairing ingredients with your gelato and soft serve machines
• Gelato training and start-up support for new and growing businesses

Call 1800 625 677 or request a quote on the Cacao Amaro 22-24 Chocolate Gelato Base and our team will get your order moving.