chocolate topping formulas for soft serve ice cream

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Nicole5
@nicole5
02/04/14 06:33:24
35 posts

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: 04/12/15 07:39:50
Paul2
@paul2
02/04/14 21:29:51
20 posts

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.

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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.