Apricot, pineapple, banana, cherry, strawberry, forest fruits, kiwi, raspberry, mango, maracuja, blueberry, papaya, pear and peach.

Albert creates customised bases that are devised and developed in collaboration with the customer to satisfy individual needs.

Amaretto, espresso, caramel, Sri Lanka coconut, cremina, rum crunch, dama bianca, pure liquorice, Malaga, mint, mokka, mou, Piedmont hazelnut, extra Piedmont hazelnut, sublime hazelnut, walnut, new yomix, panna cotta, piùpanna, pistachio, sublime pistachio sicilia 100%, prontocream, puffo, lemon serenissima, tiramisu, nougat, super vanilla, yo 2000, zabaglione and zuppa inglese.
COCOA-BASED PRODUCTS: amor di stracciatella, bitter bacio, white bacio, bitter cocoa, delicious cocoa, cioccocream, cioccolina, cioccolone, cioccoro, dama bianca, gianduja, bitter gianduja, stracciatella, rum truffle and trüffel.
CHOCOLATE AND HAZELNUT LAYERINGS
-Bignolata: fine, chocolate and hazelnut choux pastry with fine chocolate and hazelnut paste.
-Nocciolata: cream with hazelnut chunks for layering ice-cream, Bavarian creams, creams and semifreddo.
-Ambrosia: fine cocoa and almonds paste with an added crunch.

Amarena (sour black cherry), amaretto, caramel, cocoa, cremina, dama bianca, strawberry, fruits of the forest, ginseng, kiwi, limoncello, mint, mokka, hazelnut, rhubarb, rose, tropical, violet and zabaglione.

Chocolate, fiordilatte, strawberry, lemon, yellow vanilla and yoghurt.

Apricot, amarenata (sour black cherry), pineapple, orange, strawberry, fruits of the forest, blueberry, peach, pescarancia (peach-orange), raisin and extra raisin.

Apricot, pineapple, orange, banana, cherry, strawberry, fruits of the forest, kiwi, raspberry, limoncello, green apple, melon and peach.