Vardo Cocoa Ice Cream with Ganache Sauce & Brownie Cake 450g

The brownie formulation is engineered with matched water activity ($a_w$) in equilibrium with the frozen ice cream matrix. Utilizing specialized invert syrups and compatible bakery fats prevents moisture migration, thereby stopping the inclusions from turning rock-hard at deep-freeze temperatures.

The ice cream base is crafted with premium Dutch-processed alkalized cocoa powder containing 20-22% cocoa butter fat. The swirl sauce is an authentic ganache composed of 55% cocoa solids dark chocolate blended with dairy cream.

Due to bakery chunks and dairy components, declared allergens include wheat gluten, egg products, dairy (milk/lactose), and soy lecithin. Distribution centers must maintain segregation protocols for allergen-containing dairy lines.

The tubs are manufactured from reinforced injection-molded PP with double-rim anti-shock lids. Master cartons utilize 5-ply kraft boards with high Edge Crush Test (ECT) ratings, safely supporting stacks up to 6 tiers (2.0 meters) without box deflection.

Per 100g portion, the product provides approximately 245 kcal. Total fat is roughly 12g, protein stands at 4g, and total carbohydrates at 30g, all officially printed on the export nutritional facts panel.

No; the ganache is formulated with a proprietary plant emulsion system that matches its cold-phase rheology to the ice cream matrix, completely preventing phase separation, oil leaching, bottom settling, or sugar crystallization.

Central DC fulfillment and wholesale replenishment are managed via dedicated refrigerated transport fleets with real-time GPS temperature monitoring. Orders for major logistics hubs are fulfilled within 48 to 72 hours.