Extra bitter cocoa spread by Nova is a professional pastry filling supplied in a 10 kg bucket, made with 25.5% low-fat cocoa powder and without hydrogenated fats. Its intense, slightly bitter profile balances sweetness and adds depth to creams, fillings and glazes. Stable and easy to work at room temperature, it is the bold-character alternative to sweeter hazelnut spreads for high-volume kitchens.
What it is
This is a cocoa spread, not a hazelnut spread: the recipe is built around low-fat cocoa powder rather than nuts, which gives a clean, deep chocolate note with a dry, slightly bitter finish. Cocoa spreads of this type are designed for the foodservice trade, where pastry chefs need a consistent, ready-to-use base that can be piped, spread or melted without seizing.
Sensory profile
The colour is deep dark brown, the aroma is roasted and cocoa-forward, and the taste is intense with a controlled bitterness that keeps desserts from becoming cloying. The texture is velvety and smooth, with a fluid paste that flows evenly at room temperature and sets to a soft, sliceable filling once cooled.
Professional uses
Use it to fill croissants and brioche before baking, to pipe into choux, eclairs and bigne, to layer cakes and tarts, and to swirl into semifreddo and gelato bases. Warmed gently, it becomes a mirror sauce for plated desserts and ice cream. The bitter edge pairs especially well with orange, hazelnut praline, sea salt and espresso.
Technical specifications
Net weight 10 kg per bucket. Cocoa powder content 25.5%. No hydrogenated fats. RSPO SG certified palm. Contains milk and soy. Store at 15-20 °C. If the oil separates slightly, stir to restore the original consistency; lower temperatures may cause the fat to crystallise. Shelf life 365 days. Country of origin: Italy.
Common mistakes to avoid
Do not refrigerate the bucket below 15 °C, as the fat crystallises and the cream turns grainy. Do not confuse this extra bitter cocoa spread with a gianduia or hazelnut cream: it contains no hazelnuts and is far less sweet. Do not overheat it above a gentle warm point, or the texture breaks.
Distribution and logistics
LAPA delivers refrigerated across Switzerland with its own fleet to Zurich, Winterthur, Basel, Bern, Lucerne, St. Gallen and the surrounding regions, and ships to areas outside fleet coverage through partner carriers such as Swiss Post, Planzer and Galliker. Distribution: Innovaction S.r.l. (Italy).
Who it is for
Ideal for pastry shops, gelaterias, bakeries, hotels, restaurants, bars and Italian delis that need a reliable, high-yield cocoa filling. More than 1,500 catering professionals in Switzerland rely on LAPA every morning for their raw materials.
