ALLERGY ADVICE For allergens see ingredients in bold.
Dipping your ice cream sticks, cones and ice cream pralines in Callebaut's Ice Chocolate creates a tasty and dense chocolate layer with an irresistable hard crack. It is rich in cocoa butter and will melt immediately in the mouth, unleashing its bedazzling ruby taste. What's great is that you don't have to temper Ice Chocolate; simply melting is enough before dipping and enrobing. Thanks to the extra cocoa butter, it will create a hard and satin-like shiny chocolate layer in seconds because of the temperature shock. Keeping the melted Ice Chocolate at a constant temperature will enable you to keep working with it all day long without thickening or overcrystallising.
Ice Chocolate can also be mixed into ice cream after churning to create stracciatella with lovely crunchy bits of chocolate. Alternatively, why not use in a chocolate fountain to create a really delicious and different chocolate experience?