Product Codes and Flavours:

DC011 - Chocolate
DC012 - White Chocolate
DC013 - Strawberry
DC014 - Orange
DC015 - Pine-Lime
DC016 - Blueberry

DC010 - CHOCOLATE WARMER

Description: CHOC TOPS form a crackley coating on cones as the liquid dipping compound solidifies when in contact with cold.

There are six delicious flavours to choose from.

Chocolate goes well with crushed nuts or Flake®  Cones and it can be dipped after a sprinkle with nuts or after the Flake is stuck into the soft serve.

The White Chocolate can also be mixed with crushed cookies (for a Cookies & Cream dip), or with crushed honeycomb or with Rice Bubbles.

Other alternatives are doing half dips or a full White Chocolate dip and then half a Chocolate dip on top of the first one.

Introducing Choc Tops is a simple yet effective way of creating variety where you only have a single barrel soft serve machine.

Ingredients: 
Vegetable Oil, Sugar, Milk Solids (White Chocolate and flavoured only), Cocoa powder (Dark Chocolate only), Emulsifiers (322, 476, 492), Flavours, Colours* (103, 110, 122, 124, 133).

*Depending on which flavour.

Net Weight: 12kg cartons (4 x 3 kg bottles)

Packaging:  4 layers of 16 cartons per pallet.

Bottles: Tamper-proof  3-litre food-grade PVC bottles.

Cartons: Custom-printed, export-grade single corrugated ´1C´ super-flute cardboard box, with a label bearing the following information: Product Name, Product Code, Net Weight, Ingredients, Packaging Date, Best-before Date, Storage Instructions & Supplier Details. Then in jet-print, the Pallet Code and Time of Packaging is printed on the reverse side of the carton.

Storage Instructions: Cartons of powder base must be stored below 25ºC (77ºF) away from direct light.

Shelf Life: 24 months from date of manufacture.
After opening, the operational temperature is between 22 and 28ºC. At this temperature and after opening, it must be used within 14 days. 

Yield: Each bottle will yield between 250 x 12 gram dips or 300 x 10 gram dips. 
 

Dipping Method:

• First stir the dipping compound briefly (which must be kept between 22 and 28ºC). Stirring should be done at least hourly or just before each dip.
• Get your cone ready but ensure a good cling between the soft serve or ice cream and the cone by pressing it into/onto the cone.
• Invert cone and push into the dipping compound (for only ~ 3 seconds) ensuring all the soft serve or ice cream has been fully immersed, as well as approximately 5 mm of the cone as well.
• Immediatly (after 3 seconds) retract the cone from the dipping container and keep it in the inverted position for 10 seconds in order to allow for the dipping compound to solidify or set.
• Turn the cone right side up and serve.
  

NUTRITIONAL INFORMATION

*Average Quantity per 100g

3100kJ (290 Cal)

2.5g

69.0g

50.0g

25.0g

25.0g

0.0g

30mg

• Ice Cream or Soft Serve Cones: Plain Cones dipped or
• Ice Cream or Soft Serve Cones: Covered with crushed nuts or with a Flake®  stuck into it, then dipped.
• Mix White Chocolate with Cookie Crumbs or crushed Oreo® Cookies for a ´Cookies & Cream´ dip.
• Sprinkle one tablespoon of Rice Bubbles on the surface of the dip just before dipping resulting in a extra crunch coating!

Specified Optimum Operational Temperature and usage instructions:

For dipping, Choc Tops should be kept at 22 - 28 degrees Celsius. Lower temperature product will result in a thicker coating and a higher temperature dip in a thinner coating.

It is common for the ingredients to seperate during prolonged storage forming a white or clear (in liquid form) layer on top. Before use, the bottle needs to be heated slowly to around 30ºC (either in a water bath or in a microwave oven on medium heat checking it every 30 seconds). It must then be shaken for a few seconds to ensure proper mixing before pouring into dipping containers.

Higher than reccommended temperatures will result in a very thin coating and seperation of the ingredients.

Lower than reccommended operational temparatures will result in dipping compound too thick and solid to enable dipping.

For this reason, Frosty Boy has its own 6-bay dipping cabinet which will keep the temperature constant at the correct temperature.

Hygiene:
Remember to keep the dipping container lids closed between dips to prevent contamination. Between dips, scoop out any visible soft serve drips that stay behind in the dipping compound after removing the cone.

If the dipping compound becomes tainted with soft serve or ice cream which can not be scooped out, it may prevent a complete cover of the cone. At this point it may become necessary to discard whatever dipping compound is left in the dipping container then clean the container, sanitize it and dry it and start with fresh dipping compound.