[4] Manufactured versions, especially in North America, often use grated or chopped chocolate chips in place of fine drizzled streams.

[6][n 1] According to Panattoni, the idea came to him after he had grown tired of stirring eggs into broth to satisfy customers of his restaurant who kept asking for stracciatella soup.

During the freezing process, he inserted a dose of melted dark chocolate that was instantly solidified and then shredded by the paddles of the ice-cream machine.

The melted chocolate that solidifies and shatters in the batch freezer is reminiscent of the egg that binds in the boiling broth of the stracciatella alla romana.

"Stracciatella alla romana was the most famous consommé and, along with that soup, I was looking for an ice cream that could be loved and appreciated by my customers", said Panattoni.