Cioccoglass
Elenka product code 267
A chocolate glaze with a decisive flavour that stays soft rather than setting brittle. Elenka points to it for gelato as well as pastry, because a layer that does not harden is a layer you can still cut through at minus twelve.
Specification sheets are supplied to trade customers on request.
About Cioccoglass
The difference between a glaze and a coating is a single property, and getting it wrong is the reason so many gelato cakes shatter when they are cut in front of a customer.
What it is
A chocolate glaze with what Elenka describes as a decisive flavour, which stays soft rather than setting brittle — and which Elenka specifically recommends for gelato as well as for pastry.
Soft is the specification
A covering is fat-continuous and sets hard on contact with a frozen surface. That is exactly what you want on a stick or a cone, where the crack is the experience.
It is exactly what you do not want on a cake. A hard shell over a frozen cake shatters under a knife, throws shards across the plate, and separates from the product underneath as it tempers. Every gelato cake that has ever been cut badly in front of a customer was cut through a coating that should have been a glaze.
Cioccoglass stays soft at low temperature. The knife goes through the layer and the cake together, the cut face stays clean, and the slice looks like it was designed rather than broken off.
Where it goes
Gelato cakes and frozen desserts, for the reason above.
Pastry glazing, in the conventional way: a chocolate finish on a cake or a tart that gives colour and a defined surface without the brittleness of a tempered chocolate.
As a layer inside a build, where a chocolate stratum needs to stay pliable between two others.
Handling
Warm it gently to a working consistency. Unlike a covering there is no critical application window and no temperature at which the fats separate irretrievably, which makes it a much more forgiving product on a busy bench.
Water is still the enemy, as it is with anything chocolate-based. Dry utensils, a lid that is wiped before it goes back on, and a working pail kept away from the sink.
Against Mr. Dark
Mr. Dark is the other chocolate glaze in the range: a semi-glossy coating in a 12 kg pail, aimed at volume work. Cioccoglass in 3 kg is the pail for a section that glazes occasionally rather than continuously, and the smaller pack is usually the better economics for anyone not running a production line.
What we do not publish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. Chocolate glazes are commonly built on milk solids — request the sheet before answering an allergen enquiry.
Technical specifications
| Format | 3 kg pail, 4 per carton |
|---|---|
| Applications | cake glazing, dessert finishing, gelato cake, layering |
| Elenka product code | 267 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Cioccoglass 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
Mr. Dark
A chocolate glaze giving a semi-glossy coating with long-lasting evenness, in a 12 kg pail. Evenness is the specification that matters: a glaze that streaks or pools is visible from across a room on every unit you produced that day.
Code 79512 kgGelatin-Glasse
A neutral glaze for fruit and finished cakes. The visible job is shine; the job that actually pays is the moisture barrier, which is why a glazed tart at the end of a shift still looks like a product rather than like leftovers.
Code 1656 kgCopertura 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 kgAroma in Pasta
A line of concentrated flavouring pastes for the pastry bench, in five flavours and one-kilogram packs. They are formulated for creams, doughs and mousses rather than for a gelato mix, which is a real distinction and not a marketing one.
Code 651Pistachio — 1 kg · Almond — 1 kg · Lemon — 1 kg · Orange — 1 kg · Strawberry — 1 kg
Frequently asked questions
How does a glaze differ from a covering?
Setting behaviour. A covering sets hard on contact with frozen product into a shell you bite through; a glaze stays soft. Over a gelato cake that matters enormously — a hard shell shatters under a knife and a soft one cuts.
Can I use it on a frozen cake?
Yes, and Elenka points to that use specifically. Because the layer does not harden at low temperature it stays sliceable, which is the property a frozen cake needs and a coating cannot give it.
Does it need warming?
Gently, to a working consistency rather than to a set temperature. It is not a fat-continuous coating with a critical application window, so it is much more forgiving than a covering — though water will still spoil it.