Specialty

Arange of chocolate for professional use with multiple characteristics and wide possibilities of use. Born from a careful technological improvement of blends resulting from the combination of single origins, the characteristics of fine cocoa and cocoa butter cover the most varied usage needs.

Our milk chocolate couvertures are distinguished by the excellent balance between cocoa mass and milk which confers fluidity to the product as well as numerous chromatic and taste nuances, characteristics that play a decisive role in the choice of the ideal chocolate for each single application.

Our white chocolate couvertures have high-quality milk inside, which confers them a characteristic aroma, an ivory colour. and a balanced sweetness.

Surrogate chocolate buttons excellent ingredients extremely practical and adaptable to use (do not require tempering) The high percentage of vegetable fa gives the Gioari surrogates their perfect fluidity and luster.

With selected ingredients that have been masterfully processed, our ready-to-use after-baking fillings and icings offer bakery and chocolaterie professionals an infinite range of use.

The dense creams, ready to use, are ideal in pastry for cooking filling and cold fillings.

Glazes based on sugars and cocoa with an extreme shine even at negative temperatures. Ideal for covering even spherical surfaces.