White Chocolate dip ice cream coating

Description: White Chocolate dip ice cream coating

Code: 01077

Packing: 5kg per Plastic Bucket

Outer Case Barcode: 6001622010778

A white chocolate dip that hardens on ice cream is a sweet and creamy topping that transforms into a firm, smooth shell when it comes into contact with the cold ice cream.

White Chocolate Base: The dip starts with a base of white chocolate, which is made from cocoa butter, sugar, and milk solids. 

Creamy Texture: White chocolate has a naturally creamy and smooth texture. To maintain this luxurious texture in the dip, it is often melted gently, ensuring a velvety consistency.

Glossy Appearance: Similar to a regular chocolate dip, a white chocolate dip is designed to have a glossy appearance. Achieving this glossiness involves properly melting and tempering the white chocolate to create a shiny finish.

Quick Hardening: Like its dark or milk chocolate counterparts, a white chocolate dip hardens relatively quickly when it comes into contact with the cold surface of ice cream. This quick hardening creates a satisfying and crisp shell that contrasts with the creamy ice cream beneath.

Elegant Appearance: The white color of the chocolate dip adds an elegant and visually appealing touch to the ice cream. It provides a beautiful contrast, especially when drizzled over darker ice cream flavours.

Decorative Potential: White chocolate can be used decoratively, allowing for creative presentations. It can be drizzled, swirled, or even used as a base for sprinkles or other toppings to add both flavourand visual appeal to the ice cream.

Number of Dips:

The number of dips depends on the temperature of the cones as well as that of the chocolate. There are approximately  200 dips for 5kg though this number is very conservative with proper use.

Getting dip out of bucket:

If you do not have a hot room to melt the Chocolate bucket in, can put the bucket in warm water to melt out the Choc dip and must just ensure the product is liquid and mixed well before dipping the ice cream due to the fat separating.

What You Need: Dip Au Lait Sauce Warmer. 

Instructions for Use

Winter Periods / Cold Weather:

In winter, there is formation of a white layer at the top. The white layer is simply fat that has ascended and solidified. If the product has solidified, it is recommended to heat the entire bucket in water at around 40°C (a warm water temperature). Once completely melted, it should be thoroughly stirred before use and maintained at a low heating temperature of 28 – 37°C (core product temperature). Prolonged heating at elevated temperatures can lead to the thickening of the coating.

Summer Periods/ Warm Weather:

During the summer or warm weather periods, the product is typically already in a melted, liquid state. The melting of coatings is influenced by storage conditions. Upon opening the bucket, a clear liquid is visible at the top, indicating the separation of fat and coating due to density differences. When decanting the product into the Dip-au-lait, it’s essential not to skip the thorough stirring of the fat back into the rest of the product. Failing to do so may result in an inconsistent and thick balance in the bucket, as most of the fat is used in the initially decanted portion. Fat plays a crucial role in the quality of this product.

PLEASE NOTE : THE PRODUCT MUST FIRST BE STIRRED BEFORE DECANTING TO ENSURE THE FAT HAS BEEN COMPLETELY MIXED WITH THE REST OF THE CONTENTS.