Resilient pure chocolate coating composition for novelty ice cream items

This invention relates to coatings for ice cream novelty items, and particularly relates to coatings for novelty ice cream items where the coating exhibits resiliency. Typically, the novelty ice cream items are in the form of an ice cream bar on a stick. A resilient pure chocolate coating composition for coating novelty ice cream items is provided. The coating composition is anhydrous, having a melting point above 0° C. and below 20° C. It comprises 15% to 50% of chocolate liquor and cocoa butter, 15% to 40% of sugar, and 15% to 50% of butter fat. The coating composition may also further comprise up to 30% whole milk solids, as a milk chocolate coating. The chocolate coating composition is a eutectic composition comprising a cocoa butter fat system and a butter fat system. It provides a coating for ice cream novelty items which is somewhat resilient, less brittle and fragile, and has better mouth sense and organoleptic properties with greater flavor release than chocolate coating compositions that employ vegetable oils as a major constituent.