Chocolate dip 3kg
Item No. 78-800
With a rich and full-bodied chocolate flavour, this coating creates a delightfully crisp surface that enhances both the taste and appearance of soft serve ice cream, pastries, and other treats. Supplied in practical 3 kg tubs, the chocolate coating is easy to handle and ideal for professional use. Heat the coating in a dipping warmer until smooth, dip the ice cream or pastry, and allow it to cool to create a perfectly set chocolate shell.
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 How to use:
Download the complete dip warmer manual and detailed instructions here:
 👉 Manual for dip warmer and dip coating
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Pcs 1 Pcs/Case 3
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 How to use:
- Start with good hygiene - Always wash your hands thoroughly, and when serving soft‑serve, wrap a napkin around the cone for clean and hygienic handling.
- Quick warm‑up - If the chocolate flavoured dip is cold and firm, place the unopened tub in warm water for about 30 minutes before placing it into your dip warmer.
- Position the tub correctly - Remove the frame and lid from the dip warmer. Place the opened tub in the centre of the warmer base, then reattach the frame and lid. Plug in the unit and switch it on.Â
- Set the right temperature - Start with the thermostat on the highest setting to ensure the coating warms through evenly. Adjust the temperature as needed to suit your working environment.
- Optimal working temperature - For best results, keep the chocolate flavoured dip between 40–50°C (104–122°F). If the coating doesn’t reach the right consistency, raise the temperature briefly to 55°C (131°F) and stir well. Then lower it to your preferred working temperature.
- Time to dip - Stir the dip before coating each serving. Dip the soft‑serve into the chocolate for 2–3 seconds. If any ice cream falls into the coating, remove it immediately with a clean spoon to prevent the dip from hardening inside the tub.
- After heating, the recommended shelf life for an opened tin is four weeks. The dip can be heated and cooled several times within that period. The dip can be stored at room temperature after cooling.
- Keep the lid of the warmer closed when not in use. When dip is not used for a longer period, it should be stored in the refrigerator. Opened tins should be used within four weeks.
Download the complete dip warmer manual and detailed instructions here:
 👉 Manual for dip warmer and dip coating
Â
Pcs 1 Pcs/Case 3
Chocolate dip 3kg
Item No. 78-800
With a rich and full-bodied chocolate flavour, this coating creates a delightfully crisp surface that enhances both the taste and appearance of soft serve ice cream, pastries, and other treats. Supplied in practical 3 kg tubs, the chocolate coating is easy to handle and ideal for professional use. Heat the coating in a dipping warmer until smooth, dip the ice cream or pastry, and allow it to cool to create a perfectly set chocolate shell.
Â
 How to use:
Download the complete dip warmer manual and detailed instructions here:
 👉 Manual for dip warmer and dip coating
Â
Pcs 1 Pcs/Case 3
Â
 How to use:
- Start with good hygiene - Always wash your hands thoroughly, and when serving soft‑serve, wrap a napkin around the cone for clean and hygienic handling.
- Quick warm‑up - If the chocolate flavoured dip is cold and firm, place the unopened tub in warm water for about 30 minutes before placing it into your dip warmer.
- Position the tub correctly - Remove the frame and lid from the dip warmer. Place the opened tub in the centre of the warmer base, then reattach the frame and lid. Plug in the unit and switch it on.Â
- Set the right temperature - Start with the thermostat on the highest setting to ensure the coating warms through evenly. Adjust the temperature as needed to suit your working environment.
- Optimal working temperature - For best results, keep the chocolate flavoured dip between 40–50°C (104–122°F). If the coating doesn’t reach the right consistency, raise the temperature briefly to 55°C (131°F) and stir well. Then lower it to your preferred working temperature.
- Time to dip - Stir the dip before coating each serving. Dip the soft‑serve into the chocolate for 2–3 seconds. If any ice cream falls into the coating, remove it immediately with a clean spoon to prevent the dip from hardening inside the tub.
- After heating, the recommended shelf life for an opened tin is four weeks. The dip can be heated and cooled several times within that period. The dip can be stored at room temperature after cooling.
- Keep the lid of the warmer closed when not in use. When dip is not used for a longer period, it should be stored in the refrigerator. Opened tins should be used within four weeks.
Download the complete dip warmer manual and detailed instructions here:
 👉 Manual for dip warmer and dip coating
Â
Pcs 1 Pcs/Case 3


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