GIOARI Heritage is chocolate - catalogue

CATALOGUE 2021

TURIN’S PASSION FOR CHOCOLATE

6

HISTORY AND MYTH OF CHOCOLATE

16

THE JOURNEY OF THE COCOA BEAN

40

THE GIOARI CHOCOLATE FACTORY

66

TECHNICAL TABLES

68

SINGLE ORIGIN FONDENTE ECUADOR FONDENTE MADAGASCAR FONDENTE VENEZUELA

DERIVATIVES 10 12

FONDENTE ARI FONDENTE TRADIZIONE FONDENTE MORESCO DROPS FONDENTI 7500 PZ FONDENTI 12000 PZ

MILK CHOCOLATE COUVERTURE LATTE ALPIINO LATTE SOAVE

WHITE CHOCOLATE COUVERTURE BIANCA AVORIO BIANCA ARI

BUTTONS

BIANCA IN BOTTONI FONDENTE IN BOTTONI

44 46

14

BLENDS AND COUVERTURE DARK CHOCOLATE BLENDS

INDEX

CREAMS AND COATINGS 20 22 24 26 26 30 32 36 38

CREAMS

CREMA GIOARI CREMA BIANCA AVORIO CREMA FARCIGIÒ CREMA EXTRA FONDENTE CREMA AL PISTACCHIO

DENSE CREAMS

CREMA FARCIGIÒ DENSA CREMA EXTRA FONDENTE DENSA CREMA BIANCA AVORIO DENSA CREMA AL PISTACCHIO DENSA

GLAZES

GLASSA AL CIOCCOLATO ROYAL BITTER

50 50 52 52 54 56 56 58 60 62 64

6

TURIN’S PASSION FOR CHOCOLATE TURIN AND CHOCOLATE The bond between Turin and chocolate was born in 1559 when the first cocoa beans arrived in Turin brought by the head of the Spanish army of Charles V, Emmanuel Philibert of Savoy called “Iron Head”. But it was only in 1606 that the recipe of the cocoa beverage and its production process reached Italy thanks to the explorer Francesco Carletti.

In 1678 a certain Giovanni Battista Ari* was the first to get permission from the House of Savoy to practice the art of chocolate making, thus starting the renowned production of chocolate in Turin. History continued to be full of successes and innovations; in 1780 chocolate producers in Turin moved to the banks of the River Dora to make use of hydraulic energy, thanks to advanced machinery.

Thanks to these mechanical processes, the passage from liquid chocolate to a soft paste took place in 1800.

A few decades later, the first mechanical factory for the production of chocolate was inaugurated in Turin in 1826, at the same time the famous gianduja chocolate was invented. The process was short and in 1865 the first wrapped gianduiotto chocolate was born, a culinary symbol of the city of Turin.

*“Cultura CIoccolato” Chiriotti Editori 11/2014

GIOARI It is from this pioneering spirit that Gioari was established in Turin. A project inspired by the in-depth knowledge of the culture of chocolate producing countries and capable of offering a technologically advanced product, combined with a constant search for highly recognizable aromatic profiles and particularly refined blends.

The production process that starts with the roasting of the cocoa bean focuses on the quality of the raw materials and allows Gioari to offer a range of unique and surprising professional products that can be used in a wide range of applications.

7

OUR SINGLE ORIGIN CHOCOLATE Our single-origin dark chocolates are the expression of the culture and local traditions of the main cocoa growing areas and offer a wide range of use with a qualitatively superlative result.

10

SINGLE ORIGIN

COD. 6651 / Four 3 kg bags

AVERAGE STORAGE TIME:

18 MONTHS

FONDENTE ECUADOR

EXTRA DARK CHOCOLATE 74% MINIMUM COCOA:

FLUIDITY:

74% COCOA BUTTER:

44,3% TOTAL FAT:

44,8% MAX. SUGAR:

25%

MANUAL TEMPERING:

TEMPERING WITH A TEMP. MACHINE:

T1 Melting 53-55°C / T2 Crystallisation 28-29°C / T3 Working 31-32°C

Depending on the recipe

Floral and spicy taste with notes of hazelnut, banana and tobacco, characterised by low acidity and a pleasant hint of astringency. Long and sweet aromatic persistence on the palate.

↓

APPLICATIONS

CHOCOLATE

AROMA

hot chocolate, Easter eggs, chocolate filling for moulded pralines, bars, truffles, whipped ganache

PATISSERIE

liquor ganache, whipped ganache, Bavarian cream, mousse, semifreddos, pralines, crunchy clusters, cremoso, crème anglaise, glazes

apricot red cherries dried fruit tobacco toast

ROUNDNESS:

ICE CREAM

ingredient for any dark, milk and gianduja chocolate ice cream preparation

CHARACTERISTICS

VEGAN MEDIUM

PERSISTENCE:

GLUTEN-FREE

CERTIFICATIONS

HALAL MEDIUM/LONG

11

12

SINGLE ORIGIN

COD. 6652 / Four 3 kg bags

AVERAGE STORAGE TIME:

18 MONTHS

FONDENTE MADAGASCAR

EXTRA DARK CHOCOLATE 71% MINIMUM COCOA:

FLUIDITY:

71% COCOA BUTTER:

42,7% TOTAL FAT:

43,2% MAX. SUGAR:

28%

MANUAL TEMPERING:

TEMPERING WITH A TEMP. MACHINE:

T1 Melting 53-55°C / T2 Crystallisation 28-29°C / T3 Working 31-32°C

Depending on the recipe

Intense, aromatic and persistent on the palate, characterised by an intrinsic acidulous note which develops with hints of red fruits, mild caramel and woody notes.

↓

APPLICATIONS

CHOCOLATE

AROMA

hot chocolate, Easter eggs, chocolate filling for moulded pralines, bars, truffles, whipped ganache

PATISSERIE

liquor ganache, whipped ganache, Bavarian cream, mousse, semifreddos, pralines, crunchy clusters, cremoso, crème anglaise, glazes

dried figs mushrooms coffee wood caramel

ROUNDNESS:

ICE CREAM

ingredient for any dark, milk and gianduja chocolate ice cream preparation

CHARACTERISTICS

VEGAN EXCELLENT

PERSISTENCE:

GLUTEN-FREE

CERTIFICATIONS

HALAL MEDIUM/LONG

13

14

SINGLE ORIGIN

COD. 6653 / Four 3 kg bags

AVERAGE STORAGE TIME:

18 MONTHS

FONDENTE VENEZUELA

EXTRA DARK CHOCOLATE 71% MINIMUM COCOA:

FLUIDITY:

71% COCOA BUTTER:

42,8% TOTAL FAT:

43,3% MAX. SUGAR:

29%

MANUAL TEMPERING:

TEMPERING WITH A TEMP. MACHINE:

T1 Melting 53-55°C / T2 Crystallisation 28-29°C / T3 Working 31-32°C

Depending on the recipe

Complex aromatic profile characterised by reduced acidity and astringency, in which aromatic notes of dry vegetable, roasted nuts, red berries and coffee prevail. Pleasant roundness and persistence on the palate.

↓

APPLICATIONS

CHOCOLATE

AROMA

hot chocolate, Easter eggs, chocolate filling for moulded pralines, bars, truffles, whipped ganache

PATISSERIE

liquor ganache, whipped ganache, Bavarian cream, mousse, semifreddos, pralines, crunchy clusters, cremoso, crème anglaise, glazes

liquorice oriental spices coffee wood green tomatoes

ROUNDNESS:

ICE CREAM

ingredient for any dark, milk and gianduja chocolate ice cream preparation

CHARACTERISTICS

VEGAN EXCELLENT

PERSISTENCE:

GLUTEN-FREE

CERTIFICATIONS

HALAL LONG

15

16

1500 - 400 BC. The Olmecs were the first cultivators of the cocoa plant.

250 - 900 AD. The Maya habitually consumed xocoati, a hot drink of crushed cocoa beans and spices.

1400 AD. The Aztecs developed xocoati by adding honey and vanilla, the drink was named chocolatl.

1517 AD. The conquistador Hernando Cortez reached Mexico and met the Aztec king Montezuma who made him discover chocolatl.

1528 AD. Cortez took the cocoa plant and production equipment to Spain. The beverage immediately became popular among the Spanish elite.

1615 AD. The marriage of Anne of Spain to Louis XIII made chocolate arrive in France.

1678 AD. Giò Antonio Ari was granted a concession in Turin to sell chocolate.

17

HISTORY AND MYTH OF CHOCOLATE

If the etymology of the word “chocolate” remains imprecise and still subject to some doubts, the Aztecs are indisputably the origin of the beverage.

Their god Quetzalcoatl was the gardener of heaven.

They worshipped him as the guardian of cocoa, dispenser of strength and richness. In fact, the seeds of this tree were also used as currency, both to buy goods and as a tribute to the king. The refined Aztec civilization gradually flavoured the cocoa paste with spices in order to prepare a nourishing and invigorating beverage.

When Christopher Columbus received some cocoa seeds from an Indian chief, he did not understand the value of the gift, as he did not know the local customs.

It was only with the conquest of the “West Indies” by Hernan Cortes and his men that the importance of cocoa seeds was understood. The conquistadors who had left in search of El Dorado instead discovered a “brown gold” which left them disconcerted. Initially they did not appreciate the fat structure nor the bitter taste of the very spicy beverage, but once they ran out of wine, they started to get accustomed to it. Sweetened with cane sugar, the chocolate beverage, thanks to its restorative properties and to its aphrodisiac reputation, became a daily habit. The importance of the cocoa tree and the symbolic strength of the cults which surrounded it then became evident.

Cortes had brought the first cocoa seeds to Charles V in 1528, however it was only around 1580 that the conquistadors, who had kept this treasure for themselves until then, resigned to send loads of cocoa seeds to Europe. From that moment on, the hot chocolate beverage from the Spanish peninsula rapidly spread all over Europe. Chocolate became popular in Italy towards the mid seventeenth century, but the production of chocolate generally remained a completely artisanal process. It was only in the eighteenth century, with the advent of steam engines, that the production process was streamlined and became “industrial”. The reduction of the price of sugar and cocoa did the rest, contributing to the widespread diffusion of chocolate all over Europe and making it become the mass product we all know and appreciate today.

DARK CHOCOLATE BLENDS A range 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.

20

DARK CHOCOLATE BLENDS

COD. 6101 / Four 3 kg bags

AVERAGE STORAGE TIME:

18 MONTHS

FONDENTE ARI

EXTRA DARK CHOCOLATE 72% MINIMUM COCOA:

FLUIDITY:

72% COCOA BUTTER:

44,3% TOTAL FAT:

44,8% MAX. SUGAR:

27%

MANUAL TEMPERING:

TEMPERING WITH A TEMP. MACHINE:

T1 Melting 50-53°C / T2 Crystallisation 28-29°C / T3 Working 31-32°C

T4 32°C

Chocolate blend with a strong and slightly acidic flavour conferred by notes of apricot, red fruits, coffee and toasted nuts.

↓

APPLICATIONS

CHOCOLATE

AROMA

easter eggs, hot chocolate, praline coating on ganache base, hollow shells, chocolate coated dragées, bars,truffles, whipped ganache

PATISSERIE

baking creams, whipped ganache, mousse, Bavarian cream, semifreddos, pralines, crunchy clusters, crème anglaise, glazes, cremoso

apricot red cherries dried fruit tobacco toast

ROUNDNESS:

ICE CREAM

ingredient for any dark, milk and gianduja chocolate ice cream preparation

CHARACTERISTICS

VEGAN MEDIUM

PERSISTENCE:

GLUTEN-FREE

CERTIFICATIONS

HALAL MEDIUM/LONG

21

22

DARK CHOCOLATE BLENDS

COD. 6102 / Four 3 kg bags

AVERAGE STORAGE TIME:

18 MONTHS

FONDENTE TRADIZIONE

EXTRA DARK CHOCOLATE 61% MINIMUM COCOA:

FLUIDITY:

61% COCOA BUTTER:

38% TOTAL FAT:

38,5% MAX. SUGAR:

36%

MANUAL TEMPERING:

TEMPERING WITH A TEMP. MACHINE:

T1 Melting 50-53°C / T2 Crystallisation 28-29°C / T3 Working 31-32°C

T4 32°C

A blend which stands out for its aromatic balance made up of sweet notes of honey, caramel and persistent hints of cocoa.

↓

APPLICATIONS

CHOCOLATE

AROMA

easter eggs, hot chocolate, praline coating on ganache base, hollow shells, chocolate coated dragées, bars,truffles, whipped ganache

PATISSERIE

baking creams, whipped ganache, mousse, Bavarian cream, semifreddos, pralines, crunchy clusters, cremoso, crème anglaise, glazes

coffee banana honey caramel black tea

ROUNDNESS:

ICE CREAM

ingredient for any dark, milk and gianduja chocolate ice cream preparation

CHARACTERISTICS

VEGAN EXCELLENT

PERSISTENCE:

GLUTEN-FREE

CERTIFICATIONS

HALAL LONG

23

24

DARK CHOCOLATE BLENDS

COD. 6103 / Four 3 kg bags

AVERAGE STORAGE TIME:

18 MONTHS

FONDENTE MORESCO

EXTRA DARK CHOCOLATE 57% MINIMUM COCOA:

FLUIDITY:

57% COCOA BUTTER:

38% TOTAL FAT:

38,5% MAX. SUGAR:

41%

MANUAL TEMPERING:

TEMPERING WITH A TEMP. MACHINE:

T1 Melting 50-53°C / T2 Crystallisation 28-29°C / T3 Working 31-32°C

T4 32°C

Chocolate blend with a sweet, round and smooth taste adaptable to multiple uses with balanced hints of cocoa, banana and tobacco.

↓

APPLICATIONS

CHOCOLATE

AROMA

praline coating on ganache base, hollow shells, chocolate coated dragées, bars, decoration and silk, screen printing

PATISSERIE

mousse, Bavarian cream, semifreddos

banana tobacco almond wood caramel

ROUNDNESS:

ICE CREAM

ingredient for any dark, milk and gianduja chocolate ice cream preparation

CHARACTERISTICS

VEGAN EXCELLENT

PERSISTENCE:

GLUTEN-FREE

CERTIFICATIONS

HALAL LONG

25

26

DARK CHOCOLATE BLENDS

COD. 6401 / Four 3 kg bags

AVERAGE STORAGE TIME:

18 MONTHS

AVERAGE STORAGE TIME:

18 MONTHS

GOCCE FONDENTI 7500 PCS/KG COD. 6402 / Four 3 kg bags

GOCCE FONDENTI 12000 PCS/KG DARK CHOCOLATE COUVERTURE 56% MINIMUM COCOA:

54% COCOA BUTTER:

28% TOTAL FAT:

28% MAX. SUGAR:

46,5%

A selected blend of cocoa is the secret to these chocolate drops with a full, smooth taste and hints of cocoa that are easily adaptable to any use.

↓

APPLICATIONS

CHOCOLATE

PATISSERIE

—

CHARATERISTICS

baking drops for muffins and plum cakes, baking drops for croissants, Panettone and cakes

GLUTEN-FREE

VEGAN

ICE CREAM

decoration, semifreddos, mousse and ice creams

CERTIFICATIONS

HALAL

27

MILK CHOCOLATE COUVERTURE 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.

30

MILK CHOCOLATE COUVERTURE

COD. 6201/ Four 3 kg bags

AVERAGE STORAGE TIME:

18 MONTHS

LATTE ALPINO

MILK CHOCOLATE COUVERTURE 36% MINIMUM COCOA:

36,5% COCOA BUTTER:

FLUIDITY: 33% TOTAL FAT:

38% MAX. SUGAR:

42%

MANUAL TEMPERING:

TEMPERING WITH A TEMP. MACHINE:

T1 Melting 45-48°C / T2 Crystallisation 27-28°C / T3 Working 30°C

T4 31°C

Milk chocolate couverture with a perfectly balanced taste: sweet and aromatic notes of toffee and caramel balance the flavour of the high percentage of cocoa: for connoisseurs.

↓

APPLICATIONS

CHOCOLATE

praline coating on ganache base, hollow shells, chocolate coated dragées, bars, decoration and silk, screen printing

CHARATERISTICS

PATISSERIE

mousse, Bavarian cream, semifreddos

GLUTEN-FREE

CERTIFICATIONS

ICE CREAM

ingredient for any dark, milk and gianduja chocolate ice cream preparation

HALAL

31

32

MILK CHOCOLATE COUVERTURE

COD. 6202/ Four 3 kg bags

AVERAGE STORAGE TIME:

18 MONTHS

LATTE SOAVE

MILK CHOCOLATE COUVERTURE 33% MINIMUM COCOA:

33% COCOA BUTTER:

FLUIDITY: 30% TOTAL FAT:

37,7% MAX. SUGAR:

41%

MANUAL TEMPERING:

TEMPERING WITH A TEMP. MACHINE:

T1 Melting 45-48°C / T2 Crystallisation 27-28°C / T3 Working 30°C

T4 31°C

Milk chocolate couverture characterised by the notes of fresh milk in a suave and delicate combination.

↓

APPLICATIONS

CHOCOLATE

Easter eggs, hot chocolate, praline coating on ganache base, hollow shells, chocolate coated dragées, bars, truffles, whipped ganache

CHARATERISTICS

PATISSERIE

baking creams, whipped ganache, mousse, Bavarian cream, semifreddos, pralines, crunchy clusters, cremoso, crème anglaise, glazes, namelaka

GLUTEN-FREE

CERTIFICATIONS

ICE CREAM

ingredient for any dark, milk and gianduja chocolate ice cream preparation

HALAL

33

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

36

WHITE CHOCOLATE COUVERTURE

COD. 6301/ Four 3 kg bags

AVERAGE STORAGE TIME:

12 MONTHS

BIANCA AVORIO

WHITE CHOCOLATE COUVERTURE 34% MINIMUM COCOA:

— COCOA BUTTER:

FLUIDITY: 34% TOTAL FAT:

40% MAX. SUGAR:

42%

MANUAL TEMPERING:

TEMPERING WITH A TEMP. MACHINE:

T1 Melting 40-45°C / T2 Crystallisation 26-27°C / T3 Working 28°C

T4 29°C

White chocolate couverture with a characteristic ivory colour in which the extremely smooth taste on the palate and the enveloping aroma of whole milk prevail.

↓

APPLICATIONS

CHOCOLATE

praline coating on ganache base, hollow shells, chocolate coated dragées, bars, decoration and silk, screen printing

CHARATERISTICS

PATISSERIE

mousse, Bavarian cream, semifreddos

GLUTEN-FREE

CERTIFICATIONS

ICE CREAM

ingredient for every type of white chocolate ice cream preparation

HALAL

37

38

WHITE CHOCOLATE COUVERTURE

COD. 6302/ Four 3 kg bags

AVERAGE STORAGE TIME:

12 MONTHS

BIANCA ARI

WHITE CHOCOLATE COUVERTURE 25% MINIMUM COCOA:

— COCOA BUTTER:

FLUIDITY: 24% TOTAL FAT:

30,5% MAX. SUGAR:

50%

White chocolate couverture with distinct notes of caramel scented with vanilla, giving a perfect roundness of flavour and balanced sweetness.

↓

APPLICATIONS

CHOCOLATE

hot chocolate

CHARATERISTICS

PATISSERIE

baking creams, mousse, Bavarian cream, semifreddo, whipped ganache, crème anglaise, cremoso, glaze, namelaka, crunchy praline clusters, baked products GLUTEN-FREE

CERTIFICATIONS

ICE CREAM

ingredient for every type of white chocolate ice cream preparation

HALAL

39

40

THE JOURNEY OF THE COCOA BEAN

TRINITARIO COCOA origin: Ecuador, cru: Arriba This precious cocoa is the result of the hybridisation between Criollo and Forastero varieties. The curious story of this hybridisation originated from a natural disaster which hit the island of Trinidad (located few kilometres from Venezuela) which destroyed the whole Criollo cocoa plantation of the island. Subsequently, in the attempt to give new life to a local production on the island, new cocoa plants of the Forastero variety were planted which, by hybridising them with the surviving Criollo plants, gave life to a new variety which takes its name from the island of Trinidad: Trinitario cocoa. Currently the production of Trinitario cocoa represents about 10% of global production. This cocoa is characterised by particularly floral aromatic notes, with sweet hints of banana, hazelnut and tobacco.

CACAO CRIOLLO origin: Venezuela, cru: Sur de Lago Clasificado The term “criollo” comes from the Spanish “creole”, meaning “of the place”, “native”.

This rare and ancient variety is in fact native to the Venezuelan Andes and about 10,000 years ago it was introduced throughout central America. The Criollo cocoa variety can be defined as the most precious one in the world, despite it only represents 2% of the global production of cocoa. The reason of such a low percentage can be explained by the complexity of its cultivation due to the intrinsic delicacy of the plant, the easiness of hybridisation with the consequent loss of the species and the low resistance to parasites. This cocoa plant produces a similar colour to cinnamon, with low astringency and great persistence on the palate. This variety of cocoa also has an excellent natural sweetness, which is accompanied by very aromatic and evident notes of nuts, wood and underbrush.

41

The extreme ease of hybridization of the cocoa plant determines the continuous multiplication and evolution of varieties and therefore of crus. The choice of the best ones is one of the strengths of Gioari.

THE COCOA TREE Theobroma derives from the Greek word Theos which means “God” and Broma which means Food, “the food of the Gods”, or more commonly the cocoa plant which is a very fragile tree of the sterculiaceae family.

The cocoa tree grows in tropical environments at 20 degrees latitude north and south of the equator. This tree needs a stable climate with a temperature ranging from 21° to 32°C (70° to 86°F), with a minimum annual rainfall of 1500 mm (1,500 inches). Preferring the shade, it is cultivated under the tallest trees. It can reach 12 metres in height and live for more than 40 years. Fruit production begins at the age of 3/4 years for several decades depending on the maintenance of the plots.

CABOSSA (POD) Cabossa (term coming from the Spanish “cabeza” which means head) is the fruit of the cocoa plant that has an oval shape and measures between 12 and 20 cm, is yellow or orange in colour when ripe, depending on the variety, weighs 200-800 grams and has a ripening time of between 5 and 6 months.

HARVEST Cocoa pods are harvested on trees: each one contains from 20 to 50 beans. Harvesting takes place around October and the second harvest around March/April and more generally at the end of the wet season. Afterwards the pods are opened, and the beans are removed.

FERMENTATION The beans are fermented for two to five days.

Fermentation is a natural process that is triggered by the yeasts and bacteria present in the white pulp that encloses the beans. It is used to release all the aromas contained in the beans which will then characterise the chocolate. Depending on the country, it is obtained by using wooden boxes directly in the plantation or in the harvesting centres. The beans are generally covered by banana leaves, 100 kg of fresh beans yield about 35 kg of fermented beans.

DRYING The beans are subsequently dried in the sun or in special dryers. This practice is fundamental because in addition to stopping the fermentation process it reduces the humidity and acidity of the seeds.

PACKAGING AND SHIPPING The cocoa is sorted, packed in the characteristic jute bags and sent to the Gioari production plant for processing.

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

44

DERIVATIVES

AVERAGE STORAGE TIME:

COD. 6450 / Four 3 kg bags

12 MONTHS

BIANCA IN BOTTONI WHITE CHOCOLATE DERIVATIVE MINIMUM COCOA:

—

COCOA BUTTER:

—

TOTAL FAT:

34,9% MAX. SUGAR:

50%

Buttons with aromatic notes of vanilla and milk, the classic taste of white chocolate.

↓

APPLICATIONS

PATISSERIE

biscuit coating without tempering, baked ganache, muffin and plum cake coating, cream puffs and eclairs coating

CHARATERISTICS

GLUTEN-FREE

ICE CREAM

combined with Amorette Creams Aromitalia for coating sticks, semifreddos-stracciatella

CERTIFICATIONS

HALAL

45

46

DERIVATIVES

COD. 6451 / Four 3 kg bags

AVERAGE STORAGE TIME:

12 MONTHS

FONDENTE IN BOTTONI DARK CHOCOLATE DERIVATIVE MINIMUM COCOA:

25% COCOA BUTTER:

—

TOTAL FAT:

39,1% MAX. SUGAR:

40%

Buttons with distinct aromatic notes of selected cocoa whose fat percentage is perfectly balanced to give your recipes perfect fluidity and brilliance.

↓

APPLICATIONS

PATISSERIE

biscuit coating without tempering, baked ganache, muffin and plum cake coating, cream puffs and eclairs coating

CHARATERISTICS

GLUTEN-FREE

ICE CREAM

combined with Amorette Creams Aromitalia for coating sticks, semifreddos-stracciatella

VEGAN

CERTIFICATIONS

HALAL

47

CREAMS AND COATINGS 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.

50

CREAMS

COD. 6501 / Two 4 kg tubs

AVERAGE STORAGE TIME:

18 MONTHS

CREMA GIOARI CHOCOLATE CREAM

MAX. SUGAR:

54%

The 14% hazelnut content gives the cream a distinctive hazelnut flavour combined with a lingering cocoa aroma.

COD. 6502 / Two 4 kg tubs

AVERAGE STORAGE TIME:

18 MONTHS

CREMA BIANCA AVORIO CHOCOLATE CREAM

MAX. SUGAR:

52,7%

Lingering hints of vanilla and fresh milk.

↓

APPLICATIONS

CHOCOLATE

anhydrous creams for filling hollow shells, spreadable creams

CHARATERISTICS

GLUTEN-FREE

PATISSERIE

after-baking filling for tarts, pastries, croissants, biscuits - muffin and plum cake coating

NO HYDROGENATED FAT

CERTIFICATIONS

HALAL

51

52

CREAMS

COD. 6503 / One 13 kg tub

AVERAGE STORAGE TIME:

18 MONTHS

CREMA FARCIGIÒ CHOCOLATE CREAM

49%

MAX. SUGAR:

Distinctive cocoa with hazelnut notes (8% hazelnut).

COD. 6504 / Two 4 kg tubs

AVERAGE STORAGE TIME:

18 MONTHS

CREMA EXTRA FONDENTE CHOCOLATE CREAM

42,2%

MAX. SUGAR:

Distinct notes of dark chocolate.

↓

APPLICATIONS

CHOCOLATE

anhydrous creams for filling hollow shells, spreadable creams

CHARATERISTICS

GLUTEN-FREE

PATISSERIE

after-baking filling for tarts, pastries, croissants, biscuits - muffin and plum cake coating

NO HYDROGENATED FAT

CERTIFICATIONS

HALAL

53

54

CREAMS

COD. 6505 / Two 4 kg tubs

AVERAGE STORAGE TIME:

18 MONTHS

CREMA AL PISTACCHIO

PISTACHIO CREAM

56,7%

MAX. SUGAR:

A strong unsalted pistachio flavour.

↓

APPLICATIONS

CHOCOLATE

anhydrous creams for filling hollow shells, spreadable creams

CHARATERISTICS

GLUTEN-FREE

PATISSERIE

after-baking filling for tarts, pastries, croissants, biscuits - muffin and plum cake coating

NO HYDROGENATED FAT

CERTIFICATIONS

HALAL

55

56

DENSE CREAMS

COD. 6510 / One 12 kg tub

AVERAGE STORAGE TIME:

24 MONTHS

CREMA FARCIGIÒ DENSA DENSE CHOCOLATE CREAM

51,6%

MAX. SUGAR:

A delicious cocoa cream and delicate hazelnuts (with 8% hazelnut).

COD. 6511 / One 12 kg tub

AVERAGE STORAGE TIME:

24 MONTHS

CREMA EXTRA FONDENTE DENSA DENSE DARK CHOCOLATE CREAM

42,4%

MAX. SUGAR:

Extra bitter chocolate cream with lingering cocoa notes.

↓

APPLICATIONS

CHOCOLATE

spreadable creams

CHARATERISTICS

GLUTEN-FREE

PATISSERIE

baking filling for muffins, plumcakes, croissants and tarts, crepes filling

NO HYDROGENATED FAT

CERTIFICATIONS

HALAL

57

58

DENSE CREAMS

COD. 6512 / One 12 kg tub

AVERAGE STORAGE TIME:

24 MONTHS

CREMA BIANCA AVORIO DENSA

DENSE CHOCOLATE CREAM

53,1%

MAX. SUGAR:

Dense cream with lingering notes of vanilla, fresh milk and an ivory colour.

↓

APPLICATIONS

CHOCOLATE

spreadable creams

CHARATERISTICS

GLUTEN-FREE

PATISSERIE

baking filling for muffins, plumcakes, croissants and tarts, crepes filling

NO HYDROGENATED FAT

CERTIFICATIONS

HALAL

59

60

DENSE CREAMS

COD. 6513 / One 12 kg tub

AVERAGE STORAGE TIME:

24 MONTHS

CREMA AL PISTACCHIO DENSA

DENSE PISTACHIO CREAM

58,3%

MAX. SUGAR:

Dense cream with intense notes of unsalted pistachio (with 10% pistachio).

↓

APPLICATIONS

CHOCOLATE

spreadable creams

CHARATERISTICS

GLUTEN-FREE

PATISSERIE

baking filling for muffins, plumcakes, croissants and tarts, crepes filling

NO HYDROGENATED FAT

CERTIFICATIONS

HALAL

61

62

GLAZES

COD. 1613 / Two 3,5 kg tubs

AVERAGE STORAGE TIME:

24 MONTHS

GLASSA AL CIOCCOLATO

CHOCOLATE GLAZE Sugar and cocoa-based chocolate glaze with extreme brilliance even at negative temperatures.

Ideal for coating even spherical surfaces.

↓

APPLICATIONS

PATISSERIE

mousse, semifreddos

CHARATERISTICS

GLUTEN-FREE

ICE CREAM

negative mould sweet coating

NO HYDROGENATED FAT

CERTIFICATIONS

HALAL

63

64

GLAZES

COD. 4010 / Two 4 kg tubs

AVERAGE STORAGE TIME:

24 MONTHS

ROYAL BITTER

DARK CHOCOLATE CREAM

MAX. SUGAR:

38,5%

Coating product with high percentage of dark chocolate, ideal for icing Sacher-type cakes and profiteroles.

↓

APPLICATIONS

CHOCOLATE

filling hollow shells

CHARATERISTICS

GLUTEN-FREE

PATISSERIE

positive temperature dessert coating, Sacher cake and profiteroles, flavouring for chocolate Chantilly cream

NO HYDROGENATED FAT

CERTIFICATIONS

HALAL

65

66

THE GIOARI CHOCOLATE FACTORY

With the arrival of cocoa beans in the Gioari factories, the delicate chocolate production cycle begins.

1. CLEANING THE BEANS The bags of cocoa beans are further sorted, and the product is cleaned of any foreign matter using special machinery.

2. ROASTING The heat of roasting helps to eliminate excess humidity and allows the finest aromas of cocoa to develop. Roasting times and methods vary according to the variety and origin of the bean.

3. CRUSHING Roasted beans are crushed into small pieces by means of a cocoa crusher which separates the cocoa skin from its inner part called cotyledon.

The product resulting from this process is called cocoa nibs.

4. GRINDING At this point cocoa beans are turned into a liquid paste called cocoa liquor or cocoa mass. It is made up of a fatty part, being cocoa butter (obtained by breaking down the cell walls by friction) and a dry part of the cocoa.

5. PRESSING The cocoa mass or cocoa liquor is pressed by hydraulic presses which extract the fatty part or cocoa butter. The dry residue of this pressing is called cocoa powder.

6. RECIPES The right proportions of ingredients are wisely blended together with cane sugar to achieve the refined flavours of our chocolate range.

7. REFINING Refining allows the size of the mixture to be reduced to particles smaller than 18 microns.

67

8. CONCHING The conching phase lasts an average of 14 hours in order to achieve different purposes: to improve the amalgam of the components in the chocolate, to reduce the acid or astringent aromatic parts and to extract the residual humidity.

9. TEMPERING In order to obtain a qualitatively stable chocolate over time, which guarantees easy unmoulding and a perfect crystalline structure, it is necessary to proceed with one of the most important phases of chocolate production, called tempering.

This phase allows the selection of cocoa butter crystals only in the most stable form obtained by cooling and subsequent heating of chocolate according to precise tempering curves.

10. PACKAGING At this point Gioari chocolate is packaged, and thanks to its versatility, it is ready to create infinite recipes.

68

TECHNICAL TABLES

CODE

MANUAL TEMPERING

TEMPERING WITH A TEMPERING MACHINE

ORIGIN

T1 Melting 53-55°C T2 Crystallisation 28-29°C T3 Working 31-32°C

depending on the recipe [1]

COTOPAXI, LOS RIOS

FONDENTE MADAGASCAR

T1 Melting 53-55°C T2 Crystallisation 28-29°C T3 Working 31-32°C

depending on the recipe [1]

MADAGASCAR

FONDENTE VENEZUELA

T1 Melting 53-55°C T2 Crystallisation 28-29°C T3 Working 31-32°C

depending on the recipe [1]

VENEZUELA

FONDENTE ARI

T1 Melting 50-53°C T2 Crystallisation 28-29°C T3 Working 31-32°C

T4 32°C

ECUADOR, MIX VENEZUELA

FONDENTE TRADIZIONE

T1 Melting 50-53°C T2 Crystallisation 28-29°C T3 Working 31-32°C

T4 32°C

ECUADOR, MIX VENEZUELA

FONDENTE MORESCO

T1 Melting 50-53°C T2 Crystallisation 28-29°C T3 Working 31-32°C

T4 32°C

ECUADOR, MIX VENEZUELA

PRODUCT

FLUIDITY

HALAL

SINGLE ORIGIN FONDENTE ECUADOR

6651

EXTRA DARK CHOCOLATE 74%

6652

EXTRA DARK CHOCOLATE 71%

6653

EXTRA DARK CHOCOLATE 71%

ECUADOR

SAMBIRANO

SUR DE LAGO E CARENERO

DARK CHOCOLATE BLENDS 6101

EXTRA DARK CHOCOLATE 72%

6102

EXTRA DARK CHOCOLATE 61%

6103

EXTRA DARK CHOCOLATE 56%

6401

GOCCE FONDENTI MEDIE 7500 PCS

—

—

—

—

6402

GOCCE FONDENTI MEDIE 12000 PCS

—

—

—

—

LATTE ALPINO

T1 Melting 45-48°C T2 Crystallisation 27-28°C T3 Working 30°C

T4 31°C

ECUADOR, MIX VENEZUELA

LATTE SOAVE

T1 Melting 45-48°C T2 Crystallisation 27-28°C T3 Working 30°C

T4 31°C

ECUADOR, MIX VENEZUELA

T1 Melting 40-45°C T2 Crystallisation 26-27°C T3 Working 28°C

T4 29°C

—

—

—

—

MILK CHOCOLATE COUVERTURE 6201

MILK CHOCOLATE COUVERTURE 36%

6202

MILK CHOCOLATE COUVERTURE 33%

WHITE CHOCOLATE COUVERTURE BIANCA AVORIO

6301

WHITE CHOCOLATE COUVERTURE 74%

6302

WHITE CHOCOLATE COUVERTURE 74%

6450

BIANCA IN BOTTONI

—

—

—

—

6451

FONDENTE IN BOTTONI

—

—

—

—

6501

CREMA GIOARI

—

—

—

—

6502

CREMA BIANCA AVORIO

—

—

—

—

6503

CREMA FARCIGIÒ

—

—

—

—

6504

CREMA EXTRA FONDENTE

—

—

—

—

6505

CREMA AL PISTACCHIO

—

—

—

—

6510

CREMA FARCIGIÒ DENSA

—

—

—

—

BIANCA ARI

BUTTONS

CREAMS

DENSE CREAMS 6511

CREMA EXTRA FOND. DENSA

—

—

—

—

6512

CREMA BIANCA AVORIO DENSA

—

—

—

—

6513

CREMA AL PISTACCHIO DENSA

—

—

—

—

GLAZES 1613

GLASSA AL CICCOLATO

—

—

—

—

4010

ROYAL BITTER

—

—

—

—

—

GLUTEN FREE[2]

69 VEGAN[3]

MINIMUM COCOA%

COCOA BUTTER %

TOTAL FAT %

MAX. SUGAR %

NHF[4]

AVERAGE STORAGE TIME

74

44,3

44,8

25

—

18

71

42,7

43,2

28

—

18

MOULDED PRALINE COATING ON GANACHE BASE

71

42,8

43,3

29

—

18

EASTER EGG

72

44,3

44,8

27

—

18

61

38

38,5

36

—

18

57

38

38,5

41

—

18

54

28

28

46,5

—

18

54

28

28

46,5

—

18

APPLICATIONS

FLUIDITY

HOT CHOCOLATE

HOLLOW SHAPE

FILLING CREAM FOR MOULDED PRALINES

FOR COATING DRAGÉES

BARS

WHIPPED GANACHE (FOOD MIXER OR HAND WHISK DRAWING) —

36,5

33

38

42

—

18

—

33

30

37,7

41

—

18

BAKED CREAMS (WHISK IN THE BOWL DRAWING + CAKE PASTRY BASE) ICE CREAM AND SORBETS

—

—

34

40

42

—

12 MOUSSE SEMIFREDDOS BAVARIAN CREAMS

—

—

24

30,5

50

—

12 DECORATIONS AND SILK-SCREEN PRINTING

—

—

—

34,9

50

—

12

—

—

—

39,1

40

—

18

—

—

—

32

54

18

—

—

—

37

52,7

18

—

—

—

35

49

18

—

—

—

34,7

42,2

18

—

—

—

29,8

56,7

18

—

—

—

28,7

38,5

24

—

—

—

33

42,4

24

—

—

—

36,6

53,1

24

—

—

—

27,9

58,3

24

TIPS To obtain a glossy and crunchy chocolate proceed by bringing the total chocolate to the indicated T1 melting point, pour 3/4 into a non-refrigerated marble base, spatulating the chocolate, bringing it to the indicated T2 temperature, then add the remaining 1/4 into the T2 crystallised mass, obtaining the T3 working temperature.

TEMPERATURE AND STORAGE Store at a controlled temperature preferably between 15 and 18°C with not more than 50-55% humidity. Do not expose chocolate to sources of direct light (especially white chocolate) and store in well-sealed packaging to prevent possible odour absorption.

[1] TEMPERING WITH A TEMPERING MACHINE Pour the solid or previously melted chocolate into the melting tank of the machine, program the melting and processing temperatures of the selected chocolate, once the chocolate has melted press the tempering button and wait for the machine to finish the tempering programme, use the chocolate for the desired processing only at this point.

[2] GLUTEN-FREE Without ingredients containing gluten

—

—

—

—

—

24

[3] VEGAN Without animal-derived ingredients

—

—

—

39,7

56,7

24

[4] NO HYDROGENATED FAT

70

NOTES

71

72

NOTES

73

CIOCCOLATO GIOARI

Strada Cebrosa 23/25 10036 Settimo Torinese TO Italy

Tel.+39 011 81 82 301 customercare@cioccolatogioari.it WWW.CIOCCOLATOGIOARI.IT