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ICB Technologies
ICB Technologies Chocohot One Chocolate Dispenser Tap
£4,492.00(£5,390.40 inc VAT)
Delivery Information
Price Match
The ICB Technologies Chocohot One is a single-tap liquid chocolate dispensing unit designed to keep a continuous supply of tempered, flowing chocolate ready for service. It is aimed specifically at dessert bars, ice cream parlours, chocolatiers, patisseries and cafés that use liquid chocolate as part of their menu or food theatre offer — whether that means filling cups with hot chocolate, decorating desserts and cones, or drizzling toppings during customer-facing service.
In practice, the unit maintains chocolate at a consistent dispensing temperature throughout service, which is important for achieving a stable, predictable pour. The 950W heating element keeps recovery times reasonable during continuous use, and the digital controls allow operators to set both temperature and flow to suit the chocolate blend being used and the application at hand. This kind of precision matters more than it might seem: dispensing temperature affects viscosity, and a poorly calibrated unit will produce inconsistent results on the plate or in the cup.
From an operational standpoint, the Chocohot One offers some practical advantages worth noting:
- Suitable for both counter-top placement and counter-sunk installation, giving flexibility at point of fit-out
- Digital temperature and flow controls reduce reliance on operator judgement during busy service
- Self-contained unit with no complex plumbing requirements
- Designed to be accessible for end-of-day cleaning without specialist tools
- Steel construction is robust enough for daily commercial use
Installation is relatively straightforward. The unit requires a standard 950W electrical supply and can sit on a counter or be recessed into a worktop surface, which suits venues where presentation and counter aesthetics matter. At 37kg it is a substantial unit, so counter-sunk installations should account for the structural requirements of the surface. There are no water connections required. It is worth confirming your chocolate blend is suitable for the unit's temperature range before purchase, particularly if you work with couverture or compound chocolates with differing viscosities.
The Chocohot One is well suited to smaller and medium-volume operators — an independent dessert café, a gelato counter, or a patisserie that wants to add a visual chocolate element to service. It is a single-tap unit, so venues with very high throughput or multiple service points may want to consider whether a multi-tap configuration would serve them better. For sites with simpler or lower-frequency requirements, it represents a practical and self-contained solution without the complexity of larger dispensing systems.
If you are unsure whether this unit suits your chocolate type, your counter configuration, or your service volume, the team is happy to talk it through before you commit.
Frequently asked questions
Is this unit suitable for use with couverture chocolate as well as compound?
The Chocohot One is designed for liquid chocolate dispensing, but different chocolate types have different melting points and viscosities, which affects how they behave at a given temperature setting. We would recommend confirming the specific chocolate blend you intend to use before purchasing — our team can advise on compatibility based on your product.
Can the unit be used in a customer-facing self-service setting?
Yes, the Chocohot One is designed to work in both assisted and self-service environments. The digital controls are operator-set rather than customer-adjustable, so the unit can be positioned for customer use without risk of settings being altered during service.
Is a single-tap unit sufficient for a busy dessert bar or café service?
For moderate-volume service — a single counter point producing hot chocolates, cone toppings or dessert decorations — the Chocohot One is typically adequate. High-throughput venues or operations running multiple service points simultaneously may find a single tap becomes a bottleneck during peak periods, in which case a multi-tap or higher-capacity dispensing setup would be worth considering.
Size and weight
- Weight
- 37kg
- Dimensions
- 480(H) x 460(W)mm
Capacity and performance
- Colour
- Silver
- Material
- Steel
- Warranty
- 1 Year Parts & Labour
£4,492.00(£5,390.40 inc VAT)
£4,492.00(£5,390.40 inc VAT)
The ICB Technologies Chocohot One is a single-tap liquid chocolate dispensing unit designed to keep a continuous supply of tempered, flowing chocolate ready for service. It is aimed specifically at dessert bars, ice cream parlours, chocolatiers, patisseries and cafés that use liquid chocolate as part of their menu or food theatre offer — whether that means filling cups with hot chocolate, decorating desserts and cones, or drizzling toppings during customer-facing service.
In practice, the unit maintains chocolate at a consistent dispensing temperature throughout service, which is important for achieving a stable, predictable pour. The 950W heating element keeps recovery times reasonable during continuous use, and the digital controls allow operators to set both temperature and flow to suit the chocolate blend being used and the application at hand. This kind of precision matters more than it might seem: dispensing temperature affects viscosity, and a poorly calibrated unit will produce inconsistent results on the plate or in the cup.
From an operational standpoint, the Chocohot One offers some practical advantages worth noting:
- Suitable for both counter-top placement and counter-sunk installation, giving flexibility at point of fit-out
- Digital temperature and flow controls reduce reliance on operator judgement during busy service
- Self-contained unit with no complex plumbing requirements
- Designed to be accessible for end-of-day cleaning without specialist tools
- Steel construction is robust enough for daily commercial use
Installation is relatively straightforward. The unit requires a standard 950W electrical supply and can sit on a counter or be recessed into a worktop surface, which suits venues where presentation and counter aesthetics matter. At 37kg it is a substantial unit, so counter-sunk installations should account for the structural requirements of the surface. There are no water connections required. It is worth confirming your chocolate blend is suitable for the unit's temperature range before purchase, particularly if you work with couverture or compound chocolates with differing viscosities.
The Chocohot One is well suited to smaller and medium-volume operators — an independent dessert café, a gelato counter, or a patisserie that wants to add a visual chocolate element to service. It is a single-tap unit, so venues with very high throughput or multiple service points may want to consider whether a multi-tap configuration would serve them better. For sites with simpler or lower-frequency requirements, it represents a practical and self-contained solution without the complexity of larger dispensing systems.
If you are unsure whether this unit suits your chocolate type, your counter configuration, or your service volume, the team is happy to talk it through before you commit.
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