Flash freezing of ice cream
The popular ice creams with a thick chocolate layer have a very special “crunch point” that makes the delicious sound when you bite into the chocolate coating.
To create that crispy crunch, the ice cream bar is immersed in liquid nitrogen during production. At minus 192 degrees Celsius, its exterior cools down instantaneously. Then the bar is dipped into a chocolate sauce bath, which rapidly forms a uniform frozen coating. Additional baths follow, alternating back and forth between sauce and liquid nitrogen, until the desired coating thickness is attained. The final bath in liquid nitrogen cools the finished ice cream to such an extent that it can be packaged cleanly and appetizingly.