I've had good luck by just mixing a little vegetable oil into the melted chocolate. I've used this for a stracciatella gelato. Try playing with that.
chocolate topping formulas for soft serve ice cream
Does anyone have an idea on how to make chocolate toppings for soft serve ice cream? We would like to include a chocolate dip on our menu, and perhaps maple, caramel, vanilla, etc., but we don't want the hard waxy shell from the paraffin wax. The chocolate/chocolate compound needs to go on the ice cream between 70-75 degrees (we want to use real chocolate, but can't figure out how), leave a thin coat and firm up enough for a coating, but not a hard shell.
I've got thoughts running around in my head of how this can be accomplished, but I keep coming up with glitches. We don't want to have to buy it.
Thanks!
updated by @nicole5: 04/11/25 09:27:36
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@clay
• yesterday
• comments: 0
Posted a response to
"Packaging and Storage"
"Mandy:
There are multiple types of packaging used for chocolate, depending on the brand, purpose, and specific product. Some common types of..."
@clay
• yesterday
• comments: 0
Posted a response to
"Paper vs. Metal vs. Plastic: A Candid Look at Chocolate Packaging Pros & Cons"
"Mandy – I appreciate that you did not appear to link to the company you work for, which apparently manufactures tin cans, given your email address...."
@eric-lau
• yesterday
• comments: 0
Posted a response to
"Paper vs. Metal vs. Plastic: A Candid Look at Chocolate Packaging Pros & Cons"
"Good suggestion! We have a chocolate shop. I think the aluminum foil +paper box packaging would be very suitable for us."
@kapil-jain
• 9 years ago
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