Callebaut Dark Chocolate Flavour Topping gives ice cream and gelato a deep, strong cocoa finish, and it works poured warm as well as cold.

It comes from Callebaut, the Belgian chocolate maker, in a 1kg bottle sized for a busy gelato counter or dessert kitchen.

Why Is It Called a Chocolate Flavour Topping? 

Because the cocoa arrives as fat-reduced cocoa powder (8%) rather than as chocolate, its proper name is a topping with chocolate taste. That keeps it fluid, with 1.3g of fat per 100g. The rest is glucose syrup, water, dextrose and sugar, with sweetened condensed milk, sorbitol, carrageenan, a pinch of salt and vanillin. It contains milk, so it suits vegetarians but not vegans.

How to Use It, Warm or Cold 

Warm the bottle gently and pour it over a brownie, a sponge pudding or profiteroles, or use it cold straight from the store on scoops of gelato and soft serve. Pipe it in lines across a plated dessert, or drizzle it inside a glass for our Chocolate Mint Mocha or Iced Dark Chocolate Cold Brew. Keep it in a clean, dry store with no strong smells, at 12-20°C; Callebaut give it 14 months from production.

Pairings and Ideas 

Dark cocoa pairs well with vanilla, salted caramel, orange, mint, cherry and hazelnut.

• Hot brownie sundae
• Profiteroles with warm chocolate topping
• Mint gelato with a dark cocoa drizzle
• Chocolate Mint Mocha