This milk chocolate couverture is ideal for enrobing gelato with a snappy robe of creamy chocolate intensity.
Thanks to its high cocoa butter content, Ice Chocolate is very easy to work with:
sugar; cocoa butter; whole milk powder; cocoa mass; milkfat; emulsifier: soya lecithin; natural vanilla flavouring.
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
Coating/Glazing | Enrobing | Ice Cream/Gelato
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