Chocolate becomes ice cream for the summer period. Charlotte Dusart, Belgian chocolatier and founder of the chocolate line of the same name and owner of the Milan boutique on Via Eustachi, the only one in Italy, has expanded her chocolate production by including her own line of ice cream in the summer period, between June and September, consisting of 9 cups, 3 sticks and 9 ice cream bonbons.After an intense period of specific training, in Italy and Switzerland, with specialized masters, Charlotte Dusart together with her team has created an ice cream, a classic artisanal product, here with a water base (this is to enhance the taste of chocolate and dried fruit) that thanks to a correct balance always remains creamy, consistent and melt-in-your-mouth.
It comes in 9 flavor combinations already portioned in single-serving jars with a contemporary package decorated with a pop pattern
These are the 9 flavors in cups:
TARTE TATIN Caramel ice cream with apple and cinnamon gelée
MILK CHOCOLATE & EARL GREY TEA Milk chocolate ice cream delicately flavored with Earl Grey tea with a touch of apricot and crunchy caramel dragée
FONDENTE 71% DAL MADAGASCAR & FLEUR DE SEL Ice cream with intense dark chocolate flavor with dark chocolate stracciatella and salted caramelized cocoa grué
NOCCIOLA Hazelnut ice cream with hazelnut cream stracciatella
ARACHIDS AND CARAMEL Peanut ice cream with strips of salted butter caramel with peanut cremino stracciatella
CHEESECAKE White chocolate yogurt ice cream with two layers of cookie, all topped with strawberry gelée
PISTACHIO Pistachio ice cream with pistachio cream stracciatella
MASSES OF CACAO FROM THE DOMINICAN REPUBLIC Intense-flavored sorbet made with pure cocoa.
EXOTIC Mango ice cream, with passion fruit gelée and coconut cremino stracciatella
Alongside the cups, the team studied 3 variants of STECCO ice cream
Peanut-flavored ice cream stick, with a salted butter caramel insert, topped with a chocolate frosting with peanut crumbs
Madagascar 71% dark chocolate sorbet stick with a raspberry gelée core, topped with dark chocolate glaze and crunchy raspberry pieces
Dominican Republic cocoa mass stick, covered in dark chocolate icing with caramelized cocoa beans.
There are also Bonbon Gelato, which are pralines formed by a chocolate shirt with a 4 cm base each filled with ice cream and other ingredients (fruit paste, cream, sprinkles etc.). Bonbons are sold in boxes of 9.
