Ice Cream Hard Shell vs. Cone Dip
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- Опубліковано 30 вер 2024
- Steve Christensen, The Ice Cream Bloke and Self-Appointed Headmaster of Scoop School, talks in this episode about the difference between cone dip and hard shell with some tips!
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www.cone-genie...
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Can you do a video explaining how to make the chocolate sauce ?
This was a product through a company called I Rice or Oringer
For softy dip i am using compound chocolate and adding coconut oil in it, i wanted to know how to store the leftover ? Do i need to keep it air tight container ,in fridge or at room temperature?
And
Good question - if you are not using it everyday, then yes, seal it up and put it in the fridge. Otherwise keep it at the same temp until it is finished
Wow I enjoy every teaching l'm from south africa and l want to start this business
Come and join us - Its a great industry
What's the diffence on the dip machine you using vs the candy melting pot like for dipping strawberrys
You could use both - You just need to temper up the chocolate
I love the idea of the plain cone dipped. When I start my store in the Philippines, I will for sure offer this. Thank You!❤
Sounds delish
What’s this machine called? Thanks
It’s a Server 92020 6 qt All Purpose Dipper Style Warmer!
Great video. Do you know if you can heat either of these types of products in a warmer that requires water, like a Server Topping Warmer similar to what one might use for hot fudge? Or does it require the dry heat that the type of warmer you show has?
You can use a hot air, or a water bath - both work
Why dont you answer the questions
I did
Do you get the chocolate from the wholesaler?
What is it called?
Thank you
Which chocolates did you use in this video ? Names please or brand
This product is from a company such as Oringer or I Rice
Hi I have the temperature chocolate melt oven, what should my settings be?
Hmm - Are you F or C
What a way...The best sir
😊
Hi there! Great video, but please help. We have a soft serve bus, needless to say only serving soft serve.
However, in South Africa we are not able to find those small cones with the grids at the bottom, resulting in our soft serve falling out when trying to dunk into these ICC sauces / coating sauces, and this of course also happens with the wafer cone / sugar cones. Is there any work around when using a wafer cone / sugar cone / small cones without grids at bottom when trying to dunk and not have them fall out??
Your ice cream machine is not pulling enough air through mixing with the ice cream mix.
I’ve been in the soft serve 🍦 for 20 years and still drop the choc tops when the cream comes out heavy
@@vinhha3861 our machine is a Beiqi, its like a somewhat top of the range china model but its air pump is a little 5W fishpump lol we only realised this later. So you would say a proper machine that can actually offer a decent overrun would make the ice cream "lighter" en hopefully stop it from falling out of the cones?
I know - Its a challenge
I mean, the only thing would be to really pack them into the cone when extracting out of the machine. Do you have the ribbing in the top of the cone?
Question, sir, I sell a lot of chocolate dipped cones but I am trying to find out is how many cones can you dip per number 10 can.
Thank you for your help. Keep up the great work we’ve been watching you for years.
That's a good question - I'm not sure, but I would ask your chocolate supplier