Chocolate gelato 2.4 kg: the most requested classic for foodservice
Artisan chocolate gelato in a 2.4 kg professional tub, made in Piedmont by Effepi (San Damiano d'Asti, Asti). Creamy, intense and ready to serve, it is the best-selling flavour at the counter. One tub yields around 30-40 scoops of 60-80 g, ideal for the display cabinet, restaurant dessert menus and bar service. EAN 8016251936946, supplier code CIOC24, stored at -18 °C.
What chocolate gelato is
Gelato differs from industrial ice cream in its lower air content (overrun) and its serving temperature: it is denser, warmer on the palate and more intense in flavour. Chocolate is the historic benchmark flavour of the Italian gelateria, the reference against which a counter is judged. Effepi produces it in the artisan tradition for professional foodservice, in a format designed to keep texture and yield constant throughout the working day.
Geographic origin: Piedmont
This gelato is produced in Piedmont, at San Damiano d'Asti in the province of Asti, an Italian region with a deep-rooted pastry and confectionery culture. Effepi works there for restaurants, gelato shops and the foodservice channel in Italy and abroad.
The producer: Effepi
Effepi is a Piedmontese gelato and dessert manufacturer active in foodservice since 1992. The company transforms selected raw materials into gelato, single portions and pastry for the professional catering sector, combining Italian artisan tradition with formats built for daily restaurant and gelateria use.
Sensory profile
The chocolate gelato is creamy and dense, with an intense cocoa note and a clean, smooth finish. Served at the correct temperature it spreads evenly and holds its shape in the cup, without becoming icy or watery. It is a versatile, easy-to-pair base that satisfies the broadest range of customers.
Technical specifications
Format: professional tub, net weight 2.4 kg. Storage temperature: -18 °C, constant. Shelf life: up to 12 months at constant temperature. Serving temperature: temper at -12/-14 °C for optimal scooping. Yield: about 30-40 scoops of 60-80 g per tub. Never refreeze gelato that has thawed.
Professional uses
Counter scooping: serve in a cup or cone at -12/-14 °C, 60-80 g per scoop. Affogato al cioccolato: one scoop topped with a shot of hot espresso. Coppa: two scoops of chocolate gelato with whipped cream and chopped roasted hazelnut. Profiteroles: fill choux pastry and coat with chocolate sauce. Plated dessert: chocolate gelato with hazelnut crumble and a wafer disc. It pairs naturally with hazelnut, pistachio, coffee and red-fruit flavours for multi-flavour cups.
Pairings and complements
Combine the tub with sugar cones, gelato cups, roasted hazelnut crumble and chocolate or hazelnut topping to build a complete counter and dessert offering. Alternating chocolate with fior di latte, strawberry, lemon and coffee gives a balanced display case.
Delivery and logistics LAPA
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Frozen cold chain at -18 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Bern. 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 Frigo-Express, Planzer, Galliker, Camion Transport) with isothermal packaging and dry ice. Service tailored for gelato shops, restaurants, pastry labs, hotels, bars, Italian grocery stores and private customers.
Who it is for
Designed for gelato shops, restaurants, pizzerias with dessert menus, pastry labs, bars and hotels that need a reliable, high-rotation chocolate gelato in a practical 2.4 kg professional format with consistent yield.
