Copertura Nocciola
Elenka product code 489
A hazelnut coating made with selected hazelnuts, giving flavour and a perfectly even finish. It is the covering to use when the shell should taste of something other than chocolate, which is a narrower and more useful case than it sounds.
Specification sheets are supplied to trade customers on request.
About Copertura Nocciola
Almost every coated gelato product in Australia is coated in chocolate. That is not a rule, it is a habit, and it leaves an obvious gap.
What it is
A coating made with selected hazelnuts, which Elenka describes as adding flavour and a perfectly even appearance. Fat-continuous like every covering: applied warm at 35 to 40 degrees, setting within seconds into a thin shell, with no tempering and no crystal structure to manage.
The case for a nut shell
A shell has two jobs — texture and flavour — and most operators only use the first. A chocolate shell over a chocolate gelato adds a snap and nothing else, because the flavour it brings is the flavour already there.
A hazelnut shell adds a second flavour. Over vanilla it makes something closer to a praline; over coffee it makes an affogato-adjacent thing that tastes composed rather than assembled; over gianduia it reinforces the nut side of a pairing that usually gets dominated by the chocolate.
The one place it does nothing is over hazelnut gelato, where you have paid twice for one flavour.
What the nut content changes
Nut oils make this coating slightly softer-setting than a dark chocolate one, and slightly more sensitive to heat. Two practical consequences.
Hold it toward the lower end of the application range. Nut fats thin sooner, and a thin coating applies too heavily and looks greasy rather than glossy.
Do not cycle a working pail all day. Repeated melting costs any covering some body, and it costs a nut-bearing one more. Melt what a session needs.
Everything else is the same as for the rest of the family: water seizes it irrecoverably, above about 45 degrees the fats separate, and a product straight from a blast freezer will crack the shell as it sets. The full list is on Copertura Ciocco-Nero.
Pairing it with the paste
If you are building a hazelnut range rather than a single flavour, this coating over a gelato made with a different hazelnut paste is a more interesting product than either alone — Laurus at an intense roast under a milder nut shell gives two hazelnut characters in one bite, which is the sort of thing a customer notices without being able to explain.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. Hazelnut is a declarable tree nut in Australia and the obligation falls on the business serving the customer — request the sheet.
Technical specifications
| Recommended dosage | to taste to taste — Applied warm at 35–40 °C; coverage depends on the surface being coated. |
|---|---|
| Format | 2.5 kg pail, 4 per carton |
| Applications | gelato sticks and bars, cones, semifreddo coating, dessert finishing |
| Elenka product code | 489 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Copertura Nocciola are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
Related products
Copertura Ciocco-Nero
A dark chocolate coating built on cocoa paste and skimmed cocoa, applied warm at 35 to 40 degrees and setting within seconds into a thin shell. No tempering, no crystal structure to manage — and no tolerance at all for water.
Code 7345 kgCopertura Bianca 9510
A white coating built on cocoa butter, giving the flavour and the pale colour of white chocolate. It is the covering that does the most visual work, because white over a dark gelato is the only combination in this category that reads from across a room.
Code 4752.5 kgNocciola Laurus
The intensely roasted end of Elenka's hazelnut range: dark in colour, robust in flavour and unmistakably hazelnut from the first spoonful. Dosed at 80 grams per litre of mix, it is the paste that holds its ground in a variegated or chocolate-forward tub.
Code 4865.5 kgCopertura Limone
A lemon-flavoured covering for dipping and coating frozen products, made with vegetable colourings and skimmed milk powder. Applied warm, it sets on contact into a thin shell that bites cleanly.
Code 3482.5 kg
Frequently asked questions
Does a hazelnut coating taste of hazelnut or of chocolate?
Of hazelnut, which is the reason to buy it. A chocolate coating with a nut note reads as chocolate; this reads as nut, and that difference matters over a gelato that is already chocolate-flavoured.
Does the nut content change how it behaves?
Slightly. Nut oils make it a little softer set and a little more prone to going thin if overheated, so hold it toward the lower end of the 35 to 40 degree range and do not cycle a working pail all day.
What does it pair with?
Anything that is not hazelnut. Over a hazelnut gelato it doubles up and adds nothing; over vanilla, chocolate, coffee or gianduia it introduces a second flavour rather than a second layer of the first.