skip to Main Content


Ciokkolone filled with soft dark gianduja ice cream, coated with milk chocolate gianduja and praline-coated cocoa nibs.

Soft Dark Gianduja Ice Cream


Whole milk 1030 g
35% cream 50 g
Gianduja chocolate 150 g
Sugar 225 g
38DE glucose syrup 45 g
Invert sugar 15 g
22% cocoa powder 15 g
Skimmed milk powder 35 g
Neutral milk stabiliser (hot) 7 g
Vanilla pod 5 g


Pasteurise at 82 °C as usual and age for at least 4 hours at +4 °C.


Dispense the soft ice cream straight into the previously chilled Ciokkolone, harden for at least an hour and coat 3/5 with milk chocolate gianduja heated to 42 °C, then roll 1/5 in praline-coated cocoa nibs. Alternatively, coat completely in dark gianduja and decorate as desired with white chocolate.

Back To Top