Hard Chocolate (solidified on ice cream)


Our efforts at NIC is to reduce or replace palm oil. In the Hard chocolate we have successfully replaced the palm oil with shea oil. The optimal temperature is, due to the changes,
22 °C.

In our warehouse and during transportation the temperature is often lower – therefore, the product viscosity might be hard when it reaches you.

Our advice! Put the product in warm water (max. 40 °C). When the product is warm, it will keep the same viscosity (i.e. it will not get hard again as long as its being kept at a temperature of 22 °C  and above). Shake the bottle before use, now the product will act as it should – in liquid form in the bottle and it solidifies on ice cream.

Art. number 75-840
Volume 0.9 liters
No/pack. 1
product/countkrt not set

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Frima Vafler
+45 70 26 25 11

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