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Ice Chocolate can be used to dip your ice cream sticks, cones and ice cream pralines, to create a tasty and dense chocolate layer with an irresistable hard crack. It is rich in cocoa butter and will melt immediately in the mouth. 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 scracciatella with lovely crunchy bits of chocolate.

Pinguino Gelato Chocolate Coatings are an ice cream coating with an extraordinary taste! Pinguino Gelato Chocolate Coatings create the perfect hard crack coating around the ice cream just a few seconds after dipping, and do not require tempering. Pinguino guarantees a long workability. When larger portions of ice cream are immersed or used for longer periods, the coating does not thicken in the melting vessel or bain-marie. It can also be heated in the microwave. 

To use, heat and then dip ice creams, ice cream cakes and ice cream pralines.



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CodeDescriptionStyle/ContentInfoPack SizeIn-stock
Due In
Ice Chocolate Couverture
SCC610BCallebaut Milk Choc Couv for Ice Cream2.5kg25/04/18£20.91
SCC612Callebaut Dark Choc Couv for Ice Cream2.5kg4£18.65
SCC614Callebaut White Choc for Ice Cream2.5kg25/04/18£20.45
Compound Coatings
SGC3500Gelato Choc Coating; Pinguino Fondente5kg bucket3£26.72
SGC3502Gelato Choc Coating; Pinguino Extra Fondente73% Dark chocolate5kg bucket3£26.72
SGC3504Gelato Choc Coating; Pinguino Bianco80% White chocolate5kg bucket3£33.94