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[Photograph: Vicky Wasik]
Is Magic Covering, the frozen treats topping that hardens right into a chocolate chocolate covering, the earth's finest frozen treats topping? I can not say without a doubt, but it is certainly probably the most fun.
Why this recipe works:
- High-quality chocolates adds a wealthy, pleasantly bittersweet flavor towards the chocolate dip.
- A perfected ratio of coconut oil to chocolate constitutes a dip that hardens fast and snappy over frozen treats.
- Corn syrup adds sweetness and fudge-like body towards the dip, and in contrast to sugar, it will not leave grainy chunks within the end product.
Notes: For the best results, use refined coconut oil, not unrefined or virgin. Refined coconut oils possess a more neutral flavor. Store your chocolate dip at 70 degrees. It keeps for many several weeks and can separate with time, so stir or shake before each use, or briefly warm-up inside a warm water bath or microwave until all ingredients re-combine.
Serious Eats The Very Best Homemade Chocolate Dip (a.k.a. Magic Covering) Recipe Studying Options: Cooking Mode
Ingredients
- 250 grams (1/2 pound) chocolates, 66% to 72%, finely chopped
- 200 grams (about 1 cup) refined (not unrefined or virgin) coconut oil
- 125 grams (about 6 tablespoons) light (obvious) corn syrup
Directions
Combine chocolate, oil, and corn syrup inside a microwave-safe bowl. Microwave on half power in 15 second bursts, stirring having a spoon among, three or four occasions, until chocolate is totally melted. If heated an excessive amount of, the chocolate may break, developing harmless brown speckles within the sauce merge a blender on high-speed for thirty seconds to re-emulsify the sauce.
Transfer chocolate dip to some squeeze bottle or container and store at 70 degrees, stirring having a spoon whether it separates. For the best results, let dip harden on frozen treats for thirty seconds before eating.
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About
Everything you'd like to learn about chocolate
Like a native of Queens, New You are able to, Max developed an earlier desire dosas, dumplings, and Korean barbecue. Now he explores the city's evolving worldwide food world by night and day. If not slurping noodles on the rickety table, he's in the kitchen area trying out his bread maker on the never-ending mission to get the best frozen treats-making techniques.