Why Should I Introduce Gelato to My Business?


In February Keylink launched Callebaut ChocoGelato mixes at the Ice Cream Expo in Harrogate and they were incredibly well received! We believe that gelato is an ideal extra revenue stream for your chocolate business, café or patisserie.

What’s all the fuss about gelato?

Gelato is Italian for ‘frozen’ and is American ice cream’s more sophisticated counterpart! Made with less air, milk or water and with a lower fat content, gelato is widely perceived as a premium quality product.

The main reason for this is that fat can prevent flavour from coming through, so less fat means more intense, truer flavours!

Gelato has soared in popularity in the UK in the last five years. Seen as affordable luxury, people are enjoying it all year round, and are increasingly choosing to visit their local gelato parlour over the pub!

"We know that alcohol consumption is declining and people still want their treats. Ice-cream is one of the biggest treat foods out there. Millennials want to pay out for quality and authentic foods that have a clean label with fewer ingredients. Ice-cream struggles in UK, but in the US gelato has been its saviour. We expect to see the same thing happening here." - Alex Beckett, global food and drink analyst at Mintel[1]


Why should I introduce gelato to my business?

  • Gelato is a high profit margin product (typically up to 80%)
  • Low season for chocolate is high season for gelato!
  • Very easy to make – no new skills required!
  • Fast growing market
  • Very versatile – create your own unique and artisan flavours
  • Fast return on investment – make your money back within a year
  • Chocolatiers can leverage their own creativity and personalise gelato to suit their business


What is Callebaut ChocoGelato?

Callebaut ChocoGelato from Keylink is a chocolate gelato mix made with real chocolate which enables you to offer a huge variety of different chocolate flavours. The taste is in a different league to standard gelato and is faithful to the taste of chocolate used.

This is why we believe that introducing gelato to your chocolate business is perfect for adding an extra revenue stream and boosting profits over the summer months.

  • Exceptional chocolate gelato base and the only one made with real chocolate.
  • Convenient – just add liquid; no sugars, no fuss!
  • Easy gluten-free, dairy-free and vegan options.

We also supply ripples, coatings, flavourings, and topping sauces – together with a huge range of inclusions and décor.


How does it all work?

There are three ways to create chocolate gelato with Callebaut’s gelato products…


What do I need to get started?

Introducing a gelato offering to your business is not only simple, but you can get started really quickly – just in time to take advantage of Spring and Summer trade. Our machinery partner, Carpigiani offer a full range of machinery options, but to start making gelato, a single serve counter top machine is all you need!


So to summarise…

Adding real Belgian chocolate gelato to your business offering is a great way to add a lucrative extra revenue stream, sell chocolate products all year round, and explore a whole new realm of creativity, without the need to embark on extra skills training.

Sounds interesting, can someone talk to me about the next steps?

Of course! You can view the full range of Callebaut ChocoGelato products on our website. If you would just like to have a chat about how gelato could work for you, what your profitability profile might look like or even how to create new and exciting (chocolate and non-chocolate!) flavours, then give us a ring - 0114 245 5400 www.keylink.org is the number you’ll need, and we’ll be more than happy to help you.

You can also ask us about attending one of our open days at our office in Sheffield, to see for yourself how gelato can work for you, and take a look at our range of inclusions and décor products.

1. https://www.independent.co.uk/life-style/food-and-drink/why-gelato-is-going-to-be-the-food-of-2018-a7827186.html, 6 July 2017