Abstract
We describe the combination of ice cream and chocolate as a complement of contrasts in physical and sensory properties and show how these are addressed in the manufacturing process of chocolate-coated ice cream products. Each material has distinctive features of texture, melting characteristics and flavour and, to the manufacturer, the combination presents significant technical challenges to making good products. We introduce the various different formats (sticks and cones etc.) and describe different formulations, comparing and contrasting chocolate and couverture. The evolution of manufacturing is discussed and how new technologies provide a source of product innovation. Lastly we consider the consumer drivers for products to be more nutritionally sound.
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