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BIGNÈKROK VARIEGATED Another innovative Variegate is generated through Babbi’s experience: the Bignèkrok Variegated. This variegate combines a mix of cocoa noisette with toffee cream puff, which thanks to a specific productive process, preserve their characteristic unaltered even on ice-cream. We specially recommend mixing Bignèkrok with these flavours: Milk Cream, Vanilla, Crème, Ricotta Cheese, Mascarpone, ecc. For the use of this variegate, Babbi propose Dolcebignè: an ice-cream with a delicate mascarpone cream flavour, combining with toffees and delicious cream puff and noisette cream. Preparation: Mix the Mascarpone Cream Paste with the white base and whisk. Take away the whisked ice-cream, by alternating it with layers of Bignèkrok Variegated.  Riso Natura Extra Dark Chocolate: a semi-finished product in powder made of rice proteins, which, by simply adding water, allows you to make a ice-cream without any milk derivatives, with an intense extra dark chocolate flavour, pleasantly enriched with cocoa bean granules. Preparation: Mix the content of a pack of Riso Natura Extra Dark Chocolate with 2,3 litres of hot water (about 55 °C), then whisk.  Babbi has created LatteLatte Extra Dark Chocolate for all those ice-creams shops that consider the chocolate flavour a fundamental offer for its more difficult customers, and for chocolate lovers. LatteLatte Extra Dark Chocolate is a semi-finished powder product, enriched by pure dark chocolate shaving, that, just adding water, allows to obtain a creamy ice-cream with an intense flavour of extra bittersweet chocolate. Preparation: The preparation is very easy: you have just to pour the pack of the semi-finished product (1,6 kg.) into 2,3 litres of hot water and to whip it.  A new flavour now completes the Babbi LatteLatte Line: The White Chocolate. A semi-finished product containing pure white chocolate, allowing you to prepare, by simply adding water, an excellent ice-cream with a delicate white chocolate flavour. Preparation:Mix the content of a pack of LatteLatte White Chocolate with 2,4 litres of hot water (at about 55°C) and whisk.  For winter 2009, Babbi has brushed up and revisited in a modern fashion a classic flavour of Italian traditional ice-cream manufacture: Chestnut flavoured icecream. The flavour of this ice-creams is delicate, yet tempting at the same time, bringing back, as it does, the flavours of once upon a time, simple flavours, yet at the same time intense, satisfying and lovely. Preparation: Add to 3 kg of white base 200 g of Fresh Cream, 250 g of Tuorlomio Babbi and 390 g of Babbi’s Chestnut Paste. Blend with the mixer and whisk. Remove from the whip and make it variegate with Babbi Broken Chestnuts.  Created for coffee lovers even in ice-cream version. This new flavour, born from Babbi’s experience, will not delude its lovers. It is a new flavour where the bitter and intense aroma of espresso coffee has diluted by a sweet caramel note and enriched with Caffèkrok Variegated , a coffee cream with pralines and delightful wafers filled with coffee cream. Preparation: The preparation of this flavour is very easy: you have just to pour the pack of LatteLatte CaffèMou into 2,5 litres of milk and variegated with Caffèkrok Variegated.  The Variegated products are another Babbi speciality: thus the firm proposes a new a delicious news product to try: Pistacchiokrok. It is the last variegated born in Babbi, realized with a pistachio cream with white chocolate, enriched by a pralined pistachio nuggets and delicious wafers filled with pistachio cream. This variegated combines perfectly with the flavours of Milk Cream, Vanilla, Crème, Ricotta Cheese, Mascarpone, Cassata Siciliana, , ecc..  Babbi is INAUGURATES a new graphic look for its most prestigious classic pastries: “LINEA ORO”. The Pistachio and Hazelnut pastries, never equalled in their excellent flavour and aroma, the company’s pride and joy, they are the first to enter in this new Babbi selection.
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