ICE Chocolate Coatings

ICE chocolate coatings let a gelateria finish ice cream sticks, bars and cones in Callebaut chocolate without tempering. Choose milk, dark or white, melt it and dip: the coating sets to a smooth, shiny shell with a satin finish and a clean crack when bitten into.

How Do I Use ICE Chocolate?

Melt the chocolate, then dip or coat frozen sticks, bars and cones and let the shell set. For a stracciatella, stir the melted coating through freshly churned ice cream, where it breaks into bits of chocolate all the way through the scoop.

What Makes ICE Chocolate Different?

ICE chocolate is made to Callebaut's recipes with increased cocoa butter, and it is designed to be used without tempering. That saves time on a busy counter, whichever of the three you choose. For chocolate to temper, bake or mould with, see our Chocolate Products range.