Golosa Fondente Mio: the ready-to-use cocoa cream for gelato and pastry
Golosa Fondente is a fluid, ready-to-use cocoa cream from the Mio professional line by Innovaction (Ragusa, Sicily). It is poured straight into the tub over gelato to build indulgent cones and cups, or used to finish crepes, waffles, brioche col tuppo and spoon desserts. With 14% cocoa powder and the typical aroma of hazelnut and cocoa, it delivers a black, glossy, spreadable result with no whipping and no marbling step. Supplied in a 3 kg resealable bucket with ambient storage and a 24-month shelf life.
What Golosa Fondente is
Golosa Fondente belongs to the family of liquid topping creams: the manufacturer defines it as a liquid cream with the same sensory characteristics as spreadable creams. Unlike marbling pastes designed to be churned into the gelato, this cream is used directly on top of the finished product. That makes it a fast, consistent finishing tool for high-volume gelato counters and pastry labs that want a recognisable chocolate note in every serving.
Origin and the Mio line
Mio is the line of semi-finished products for pastry and gelato created and distributed by Innovaction S.r.l., a company born in Sicily to supply professional pastry chefs and gelato makers with high, consistent quality at controlled cost. Golosa Fondente (reference VA6806) is produced and packed in Italy and is intended exclusively for professional use.
Sensory profile
Colour is black; aroma and taste are typical of hazelnut and cocoa; the appearance is a fluid paste. The texture stays pourable at the recommended storage temperature, so it flows evenly over gelato and desserts without setting hard. The cocoa note is intense and rounded, built to read clearly even on top of milk-based gelato.
Professional uses
- Gelato cones and cups: pour Golosa Fondente directly into the tub or over the scoop to create a chocolate ribbon that stays soft and glossy.
- Crepes and waffles: use as a spreadable chocolate topping in place of heavier ganache when speed and consistency matter.
- Brioche col tuppo and bomboloni: fill or finish Sicilian-style sweet brioche and doughnuts for breakfast service.
- Spoon desserts and semifreddo: layer between sponge and cream for a quick chocolate insert.
- Pancakes and dessert plating: use as a finishing sauce for fast, repeatable plating across a busy shift.
Pairings
Golosa Fondente pairs naturally with toasted hazelnut grain, pistachio grain, sponge discs and pastry baskets. Combine it with a neutral gelato base, a vanilla topping for two-colour cups, or wafer cones for a complete dessert station. For pastry, match it with cocoa sponge and cream fillings.
Storage and shelf life
Store in a cool, dry place, preferably at +8/+12 °C, away from heat and light. Sealed in its original bucket the product keeps its characteristics for at least 24 months. After opening, close the bucket tightly and keep it protected from heat and light sources. The cream is shelf-stable and does not require refrigeration in transport.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion) and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post, Planzer, Galliker, Camion Transport). As an ambient product it ships without a cold chain, ideal for stock building. Service tailored for gelato shops, pastry labs, bars, hotels, restaurants, Italian grocery stores and private customers passionate about Italian desserts.
