SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
The Chocolate Cone is a delicious creation that combines the richness of chocolate with the freshness of a sorbet, offering an indulgent and refreshing experience. In this recipe, we have perfected the chocolate sorbet base using our new Profiber Stab 5 stabilizer , which ensures a smooth and stable texture, elevating the quality of the sorbet to a higher level.
To add a crunchy and sophisticated touch, we have incorporated Cocoa Nibs as toppings, which not only add a contrast of textures, but also an intense and authentic flavour. This detail turns the cone into a multi-sensory experience, perfect for chocolate lovers looking for more than just a dessert.
Discover how this Chocolate Cone recipe can delight your customers with its perfect balance of creaminess and crunchiness, and how it can become a star in your sorbet repertoire.
Not all innovation in ice cream making is about adding ingredients. Sometimes, true innovation lies in simplifying without losing a single gram of technical quality. That is exactly what Iván Vázquez demonstrates with this Caramelised Banana Ice Cream: a recipe where flavour takes centre stage and where formulation complexity is solved thanks to a single […]
Matcha is not just a flavor. It is an experience. Shade-grown for weeks before harvest, slowly stone-ground into an extremely fine powder, matcha concentrates within its intense green color the full aromatic potential of the tea leaf: vegetal, umami, slightly bitter and with a persistent sweetness that lingers at the end and invites the next […]
Kefir has established itself in signature ice cream and pastry menus as a benchmark flavor within the “fermented-acid” trend. Its slightly acidic, creamy profile with a distinctive lactic touch makes it an ideal base for ice creams seeking to differentiate themselves from flat sweetness and offer a more complex sensory experience. But working with kefir […]
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