Ristoris Chocolate Fondue: dark chocolate dipping cream for food service
Ristoris Chocolate Fondue is a spreadable dark chocolate cream presented in a 260 g glass jar (314 ml), supplied in cases of 12 units. Made with dark chocolate 40 % (cocoa 50 %), cream and butter, it delivers 403 kcal per 100 g and a dense, glossy texture. Use it cold straight from the jar as a filling, or warm it in a bain-marie to 40-45 °C to obtain a fluid dipping sauce for classic chocolate fondue.
What chocolate fondue is
Chocolate fondue is a fluid chocolate preparation served warm to dip fresh fruit, sponge fingers and small pastries. The format in a jar, ready to warm, brings the conviviality of the Alpine fondue table into pastry and dessert service without the need to temper couverture. The Ristoris recipe combines dark chocolate, cocoa butter, cream and butter for a cream that stays spreadable cold and turns liquid and shiny when heated.
The producer: Ristoris
Ristoris SRL is based in Broni, in the province of Pavia (Lombardy, Italy), and specialises in the supply of food products for the HoReCa channel. Its range of jarred pastry bases, fillings and decorations is designed for restaurants, pastry shops and gelato makers that need consistent, ready-to-use products. This chocolate fondue (item code RT1004) is part of that professional dessert-base line.
Sensory profile
The aroma is intensely cocoa-forward, with the roundness given by cream and butter. On the palate it is balanced and not cloying despite 36.2 g of sugars per 100 g, thanks to the share of dark chocolate. The texture is dense and glossy when cold, becoming fluid and pourable once warmed.
Technical specifications
Net weight 260 g (314 ml jar), 12 jars per case. Ingredients: dark chocolate 40 % (cocoa 50 %, sugar, cocoa butter, emulsifier: soy lecithin), icing sugar, water, cream, butter, vanilla. Allergens: contains soy and milk (cream, butter). Nutritional values per 100 g: energy 1686 kJ / 403 kcal; fat 26.8 g (of which saturates 17 g); carbohydrates 36.6 g (of which sugars 36.2 g); protein 3.2 g; salt 0.0 g. GL70 glass jar with steel cap. Store in a cool, dry place; once opened keep refrigerated and consume within a short time.
Professional uses in the kitchen
Serve as a warm chocolate fondue with strawberries, bananas, pineapple and dried fruit, warming the jar in a bain-marie to 40-45 °C. Use cold to fill choux pastry, profiteroles, crepes and layer cakes, or as a topping for plated desserts and ice-cream sundaes. Pair as a dip with ladyfingers, cantuccini and amaretti for a quick dessert platter. For a sauce, loosen with a little hot cream off the heat to reach the desired flow.
Pairings
Excellent with fresh seasonal fruit and dry biscuits; combines well with whipped cream and mascarpone for layered desserts, and with vanilla or hazelnut gelato for sundaes. Within the Ristoris jar range it sits naturally alongside the hazelnut-and-cocoa cream for mixed dessert buffets.
Delivery and logistics LAPA
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post, Planzer, Galliker). Tailored for restaurants, pizzerias, pastry labs, hotels, gelato shops, delicatessens, Italian grocery stores and private customers.
Who it is for
Designed for pastry shops, restaurants, hotels, gelato makers, caterers and bars looking for a ready-to-use dark chocolate base for fondues, fillings and dessert decoration, with the convenience of a 12-jar case and long ambient shelf life before opening.
