So close you can almost taste it... Give your mochi 5 mins out of the freezer before diving in. They're worth the wait. Good things come to those who wait... Some ice creams can consist of up to 90% air, not ours. The higher density of our gelato means it's not as soft straight out the freezer but results in a more intense flavour with patience

Water
Sugar
Rice Flour
Belgian Chocolate (6 %) (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring)
Trehalose*
Caramelized Hazelnuts (4 %) [Sugar, Hazelnuts (40%), Cocoa Butter]
Dry Glucose Syrup
Coconut Milk
Coconut Oil
Cocoa Powder (2 %)
Hazelnut Paste (2 %)
Invert Sugar Syrup
Rice Starch
Tapioca Starch
Emulsifier (Mono and Diglycerides of Fatty Acids)
Stabilisers (Guar Gum, Locust Bean Gum, Cellulose Gum, Carrageenan)
Salt
Natural Flavouring (Cocoa)
*Trehalose is a source of glucose