The makers of the original black gelato, Rubicone, have recently unveiled an improved high-protein version of the dessert. The new Black Hawaii gelato is also gluten-free and has a detox effect thanks to the vegetable carbon it contains.
This unique flavor is dedicated to the black Hawaiian volcanic shores. Its color comes from vegetable carbon, while its unique taste is owed to coconut water and raw cocoa beans. On top of being gluten-free, the dessert is also lactose-free and is fortified with prebiotic fibers.
Black Hawaii is sold in powder to be mixed with water. Its formula is sustainable both for Gelato production and soft-serve machine with Gravity system.
Rubicone – an Italian company established in 1959 – supplied semi-finished ingredients and solutions for production needs of gelato markers. The firm is present in five continents, exports to Australia, China and the Far East, the Arab countries, the Mediterranean and Europe, Africa and Americas.
