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: 04/12/15 07:39:50
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@kapil-jain
• 7 years ago
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• 7 years ago
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@the-4-chocolatiers
• 7 years ago
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.