Pinguino Dark Chocolate Coating MIO Pail 8 kg

Pinguino Dark Chocolate Coating MIO: the glaze that hardens in the cold for ice cream and ice pops

The Pinguino Dark Chocolate Coating MIO is the professional dark chocolate coating designed for gelato laboratories, pastry shops and food service operators in Switzerland. Packed in a practical 8 kg pail, this glaze is formulated to harden quickly in the cold, creating that crisp, glossy shell that defines the classic "Pinguino" ice pop. Simply dip the already frozen product into the melted coating: within seconds a compact film forms that breaks with the typical snap of dark chocolate.

Designed for high-volume operations, the Pinguino Dark Chocolate Coating MIO combines the visual appeal of a glossy, even glaze with the convenience of a professional format that reduces waste and speeds up production. It is the ideal choice for artisan gelato shops, pastry shops, hotels, restaurants and caterers who want to offer ice pops, cones and desserts with a crisp shell and a bold cocoa taste.

What a cold-hardening coating is

Unlike a simple chocolate sauce, the Pinguino coating is a cocoa-based fat mass engineered to stay fluid when warmed and to set instantly on contact with the cold of the ice cream. The thermal contrast between the warm coating and the frozen product triggers the crystallisation of the fats, forming a thin, crisp and glossy shell that perfectly wraps the ice pop.

• Cold hardening: sets in seconds on contact with the ice cream, with no blast chiller needed.
• Crisp shell: glossy finish that breaks with a classic "crunch".
• Dark taste: intense, bold cocoa notes, ideal for a less sweet flavour.
• Professional format: 8 kg pail for high yield and optimised costs.

How to use the Pinguino Dark Chocolate Coating

Use is simple and fast. Melt the coating in a bain-marie or chocolate melter until fluid, then dip the ice cream or product to be coated. The coating adheres evenly and hardens immediately.

• Ice pops and ice cream: dip the frozen pop to obtain the classic crisp shell.
• Cones and cups: to line the inside of the cone or decorate the surface of the ice cream.
• Decorations and toppings: drizzles and finishes on cakes, semifreddo and plated desserts.
• Fruit and biscuits: for crisp coatings on fruit, wafers and baked biscuits.

Working temperature

For the best result, the coating should be melted in a bain-marie or microwave to 50 °C and then left to cool to 32-34 °C before use, the temperature at which it stays perfectly fluid and easy to work. The product to be coated, on the other hand, must be well frozen (-18 °C): the greater the thermal contrast, the faster and cleaner the shell will harden. Avoid overheating the coating beyond the recommended values so as not to compromise its fluidity and gloss.

Storage

Store the pail in a cool, dry place, away from heat sources and direct light, at controlled room temperature. Keep the lid tightly closed after each use to protect the product from moisture and odours. Chocolate is sensitive to temperature swings: avoid the refrigerator, which can cause fat and sugar to surface (fat/sugar bloom). Once melted, reuse any residual product in accordance with good laboratory practice.

Delivery throughout Switzerland

LAPA supplies gelato shops, pastry shops and food service operators throughout Switzerland with fast and reliable deliveries to Zurich, Geneva, Lugano and Basel. Order the Pinguino Dark Chocolate Coating MIO 8 kg online and receive the product directly in your laboratory, ready for the ice cream season.