White Chocolate (Cioccolato Bianco)

This is a cream paste, distinguished by its high cocoa butter content, derived from the pressure-extraction of cocoa mass and other typical white chocolate ingredients (such as whole milk powder, skimmed milk powder, and lactose). The paste maintains a soft consistency that is easy to manipulate, even at temperatures below 20℃. This makes it especially suitable for creating white chocolate-flavored gelato, where the cocoa butter’s flavor blends harmoniously with the taste of milk.