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