Subscribe to our newsletter to get the latest recipes and tips! 250 grams (1/2 pound) dark chocolate, 66% to 72%, finely chopped, 200 grams (about 1 cup) refined (not unrefined or virgin) coconut oil, 125 grams (about 6 tablespoons) light (clear) corn syrup. Now what if you want the Magic Shell concept but with a bolder, darker, better-tasting chocolate flavor? We reserve the right to delete off-topic or inflammatory comments. We may earn a commission on purchases, as described in our affiliate policy. Is Magic Shell, the ice cream topping that miraculously hardens into a chocolate candy shell, the world's greatest ice cream topping? We'll be tackling those novelties later this week. Dark chocolate's flavor holds up best to all that coconut oil, and it makes for a snappier coating compared to milk chocolate. Notes: For best results, use refined coconut oil, not unrefined or virgin. Chocolate dip recipes on the web use all sorts of ratios of chocolate to coconut oil. As those of us from New York know, chocolate dip is the shellack that hardens into a thin coating on your Mr. Softee cone. Add a rating: Comments can take a minute to appear—please be patient! And that's it: you have chocolate dip. Chop your chocolate fine to ensure fast, even melting, then stir it together with the corn syrup and coconut oil in a microwave-safe bowl. All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd. This dip can also be used for products like fruit or even treats like marshmallows and pretzels. Both chocolate dip and Magic Shell get their magic instant-hardening ability from oils like coconut and sunflower that are high in saturated fat. And the best fat for your chocolate dip is fast-hardening coconut oil. As temperature drops, saturated fats harden, and coconut oil in particular turns firm, almost glassy, when cold. Corn syrup, on the other hand, emulsifies seamlessly into the dip, and it adds some fudge-like body as a bonus. Some HTML is OK: link, strong, em. If you see something not so nice, please, report an inappropriate comment. Learn more on our Terms of Use page. Post whatever you want, just keep it seriously about eats, seriously. Wait for its glossy sheen to turn matte before cracking your way in. The Best Homemade Chocolate Dip (a.k.a. As those of us from New York know, chocolate dip is the shellack that hardens into a thin coating on your Mr. Softee cone. Over the past few weeks I've tried my share—those that call for as little as a tablespoon of coconut oil or as much as a cup. But first up: the chocolate dip itself. Everything you want to know about chocolate. Stick to refined coconut oil (it's often labeled as "for high heat") instead of unrefined or virgin; refined coconut oil has a more neutral, chocolate-friendly flavor. An apple a day? An apple a day? Three or four zaps should be enough to completely melt the chocolate. Transfer chocolate dip to a squeeze bottle or container and store at room temperature, stirring with a spoon if it separates. If heated too much, the chocolate may break, forming harmless brown speckles in the sauce; blend in a blender on high speed for 30 seconds to re-emulsify the sauce. For best results, let your dip harden on ice cream for 30 seconds before digging in. A plastic one can be yours for 50 cents at a restaurant supply store. Its uses are endless, you can even enjoy it with a bowl and a spoon! The dip takes about 30 seconds to fully harden. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. I nuke my chocolate in small doses—15 seconds on half power—stirring with a spoon in between. Magic Shell), Gâteau Invisible Is French for Apple Cake That Disappears Quickly, Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey, How to Make Rich and Creamy New England–Style Frozen Custard Without an Ice Cream Machine, Use Liquid Sugars Like Corn Syrup for Smoother, Less Icy Sorbet. When you emulsify coconut oil with melted chocolate, the mixture remains a stable liquid at room temperature. A perfected ratio of coconut oil to chocolate makes a dip that hardens fast and snappy over ice cream. The mixture remains a stable liquid at room temperature, stirring with sharp! Your cones into this chocolate coating will quickly harden to create a Shell... For products like fruit or even treats like marshmallows and pretzels a bowl of ice cream bars, can. Snappy over ice cream and frozen fruit, you can even enjoy it with a spoon between. Form of corn syrup, on the web use all sorts of ratios of chocolate coconut... 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