profile:
Shortbread biscuit notes lead—buttery, toasted, and gently caramelized—followed by cocoa-cream roundness that reads luxurious without heaviness. The paste carries visible cookie character (15.6% cocoa biscuits), giving crunch cues and a familiar “cookies-and-cream” comfort executed with restraint. Use biscotti cookie marbling paste for gelato and desserts to build contrast in dairy-rich bases, to deepen chocolate layers, and to add a biscuit finish that lingers. For plated compositions and frozen formats that need definition, biscotti cookie marbling paste for gelato and desserts stays clear and structured.

features:
Designed for dependable variegation and filling work, the paste holds its line in containers and cups, creating clean ribbons instead of muddled streaks. A concentrated cookie-cocoa profile reads at practical dosage levels, supporting repeatability across service. This biscotti cookie marbling paste for gelato and desserts also performs as a finishing element—ideal for decorating cakes and semifreddos where texture, shine, and contrast signal premium intent.

specifications:
Ready for ripple work, layering, and piping into pastry builds. The biscotti cookie marbling paste for gelato and desserts suits gelato and ice cream variegation, semifreddo inserts, cake filling bands, and surface decoration. It supports batch production and portioned service formats, holding definition through cold storage. Allergen note: manufactured in a facility where milk and products with wheat, soy, and peanut are present.

relevance:
Dessert trends continue to favor “texture storytelling”: crisp elements, cocoa depth, and nostalgic cookie cues refined into clean, modern presentations. This paste answers the demand for cross-format components that perform consistently from tub to plated slice. Three common builds include Fior di Latte gelato with biscotti-cocoa ripple, layered semifreddo bar with cookie stracciatella and dark chocolate glaze, and a shortbread-biscotti cake with cocoa cream filling and crumb finish; one beverage application follows as a cookies-and-cocoa frappe designed to mirror the same flavor profile.

markets:
For gelato makers, pastry teams, chefs, hotels, commissaries, chain restaurants, and international concepts in the Philippines already familiar with the Fabbri 1905 line. Strong fit for gelato cabinets, dessert stations, central-kitchen layering, celebration cake production, and R&D benches developing signature “cookie” formats at scale.

Choose TOP Creamery as the local partner bringing Fabbri 1905 to the Philippines—supporting imported, origin-made products with practical application guidance. Specify Fabbri 1905 Biscotti Cookies Marbling-Filling Paste 4.3kg to standardize ripple definition, filling consistency, and dessert finishing across multiple formats. Connect with TOP Creamery for application support, training direction, and supply planning.