The Ice chocolate adds deliciously snappy indulgence to your gelato products.
Thanks to its high cocoa butter content. Ice Chocolate is very easy to work with. The chocolate will harden within seconds in or around ice cream and enrobe it with a deliciously snappy layer. It furthermore melts quickly in the mouth to spoil with its rich, creamy taste.
Rich - Balanced - Smooth.
Ingredients
Dark Chocolate 56.4%- Sugar; cocoa mass; cocoa butter; anhydrous milkfat; emulsifier: soya lecithin; natural vanilla flavouring.
Composition
Milk Chocolate 40.7% - Sugar; cocoa butter; whole milk powder; cocoa mass; milkfat; emulsifier: soya lecithin; natural vanilla flavouring.
Composition
White Chocolate 28% - Cocoa butter; sugar; whole milk powder; anhydrous milkfat; emulsifier: soya lecithin; natural vanilla flavouring
Composition
Fluidity 
How to use
- For ice cream:
just melt and go - no tempering needed. The chocolate will harden within seconds in or around ice cream and enrobe it with a deliciously snappy layer. It furthermore melts quickly in the mouth to spoil with its indulgent milk chocolate taste.
- For dipping: dip ice sticks once or twice to create the chocolate coating with your preferred thickness
- For other chocolate applications, use as other couvertures.
Origin of Beans
Mainly West African cocoa beans, mostly Forastero variety.
Applications
Coating/Glazing | Enrobing | Ice Cream/Gelato
- Choosing a selection results in a full page refresh.
