We create sweet moments for you to enjoy.
What is artisan gelato?
It`s a frozen dessert, created with the traditional Italian method, made from a blend of milk, sugar and natural, fresh flavouring. Gelato offers distinct differences compared to Ice Cream, a unique taste experience with a denser, creamier texture.
Gelati e Sorbetti Artigianali- The true Artisan Gelatos and Sorbets
The food market's rapid growth, intense competition, and increasing production costs have led many producers, including gelato makers, to adopt semi-prepared industrial products like ice cream bases, variegatos, and artificial flavourings.
In contrast, Ildiko's Chocolate stands out in the UK by producing fresh gelatos and sorbets on-site using carefully selected ingredients. They uphold the traditional method of creating these treats without pre-mixed bases, artificial stabilizers, or preservatives. This commitment ensures that every journey truly begins from scratch in our Gelato Kitchen.
Dairy free, Vegan options
Using Organic British Milk and Cream as key ingredients for our Gelatos, we ensure that all our Sorbets are Dairy-FREE, making them suitable for Vegans. Our award-winning Dark Chocolate Gelato is also vegan-friendly. Whether it's your lifestyle choice or dietary requirement, you'll discover your favourite flavour among our offerings.
Our daily menu features up to six flavors, ranging from traditional options like Belgian Dark Chocolate Gelato(VG), Madagascan Vanilla Gelato, and Strawberry Sorbetto(VG), to unique combinations such as Coffee-Raspberry Gelato, William Pear-Elderflower Sorbetto(VG), and the innovative creations of our Gelato master, Tamas, like Abbraccio dal'Italia - an almond gelato with cardamom-spiced apricot variegato, topped with toasted Amaretto biscuit crumbles.
We rotate our flavours each day to include wild, seasonal selections, providing over 50 recipes for you to enjoy. Additionally, all our gelatos and sorbets are free from wheat and gluten, and we exclusively use GLUTEN-FREE cones to prevent any cross-contamination.
Our gelato journey
One year after the grand opening of our Bookham shop, our cherished dream came true as we began crafting our own Gelato in 2018.
Tamas received training from Italian gelato Master and development chef, Michele Stanco. Michele, an accomplished pastry chef with experience in Italy, also worked in renowned, Michelin-star UK restaurants like Heston Blumenthal’s celebrated The Fat Duck.
Subsequently, Tamas seized the chance to further enhance his skills through specialized courses at Carpigiani Gelato University, Bologna.
