The versatility of Ciocchino
“The great advantage of the Ciocchino concept is the ability to have a genuinely excellent warm sipping chocolate which is very easy to prepare and always available “on tap”.
More often than not, it is the level of ease, convenience, and of course consistency that is the mark of a successful new concept and on this basis, Ciocchino is already a winner.
But for the chef, the Ciocchino concept is about much more than just sipping chocolate - in reality it is a very high quality, ready-to-use, liquid ganache that will help you to introduce more creativity and variety into your drinks and dessert menu with very little extra work.
The combination of Ciocchino’s smooth, creamy texture and the superior taste of some of the finest Cacao Barry dark chocolates makes it ideally suited to a number of applications: you can flavour it; you can serve it as part of a warm dessert; or you can even chill it and serve it as a dark chocolate ganache. Whatever you choose to do, your customers are certain to appreciate the consistency of its quality and flavour.”
Philippe MARAND
Step 1: Selecting Your Chocolate
Your first decision is which chocolate(s) to use
to make your batch of Ciocchino. Once you select
from one of the options below, you will see
a menu presenting just some of the ways
to serve your Ciocchino.
(Click on each
chocolate to read
a description of it, then click on "Go to step 2"
to see our recommended recipes).
Mi-Amère (58%)
a balanced and light dark chocolate with 58% cocoa solids. Ideal if your customers are used to a standard hot chocolate and don’t want to stray too far from what they’re used to! Go to step 2 >>
Guayaquil (64%)
a stronger dark chocolate with 64% cocoa solids. Let your customers discover hints of pepper, aniseed, liquorice and Arabic coffee and enjoy a chocolate with real personality! Go to step 2 >>
Strawberry chocolate with Guayaquil or Mi-Amere
blended 50:50, the result is a dark chocolate with a perfectly balanced hint of strawberry. Go to step 2 >>
Orange chocolate with Guayaquil or Mi-Amere
blended 50:50, the result is a dark chocolate with a perfectly balanced hint of orange. Go to step 2 >>
Caramel chocolate with Guayaquil or Mi-Amere
blended 50:50, the result is a dark chocolate with a perfectly balanced hint of caramel. Go to step 2 >>
