Callebaut Ice Chocolate White

Coat your ice cream with white chocolate indulgence.
Give your ice cream sticks, cones, cakes, and frozen desserts a deliciously snappy layer of creamy white chocolate with Callebaut®'s Ice Chocolate White. It is very rich in cocoa butter and doesn't require tempering. Simply heat it up to 35-40°C before dipping your ice cream or enrobing your deep-frozen desserts with this chocolate. The temperature shock will cause the chocolate to harden within seconds, and develop its satin gloss and hard crack. Even if this chocolate has a higher fluidity, it creates a sufficiently rich and thick chocolate layer. For thicker chocolate layers around your ice cream, we recommend dipping it twice after the first hardening.
Since there's no need to temper Ice Chocolate, our chefs recommend keeping it at a constant temperature while working with it during longer services. Another suggestion from the chefs: after dipping or enrobing, you can immediately sprinkle the chocolate with crunchy textures like cocoa nibs, Crispearls™, chocolate shavings, bresilienne, etc.