What makes Magic Shell Harden?
What makes Magic Shell Harden?
The ‘Magic’ in the Shell Both chocolate dip and Magic Shell get their magic instant-hardening ability from oils like coconut and sunflower that are high in saturated fat. As temperature drops, saturated fats harden, and coconut oil in particular turns firm, almost glassy, when cold.
Can you use olive oil in melting chocolate?
Directions. Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated.
Does Magic Shell only work on ice cream?
Semi-sweet, milk, or dark chocolate all work. Magic Shell isn’t just for ice cream – try drizzling some over frozen fruit!
What’s in Magic Shell?
Magic shell is a combination of chocolate and fat (typically sunflower or coconut oil) that hardens into a firm, glossy shell when poured over ice cream.
What happens if you refrigerate Magic Shell?
DO NOT REFRIGERATE. If refrigerated or stored in a cool place, Magic Shell topping will harden.
Do you need to add coconut oil to melted chocolate?
We like to combine coconut oil and melted chocolate so that the chocolate hardens faster and a little thicker. The coconut oil makes the chocolate act like a chocolate magic shell. It’s not essential—and doesn’t add much flavor at all—but we recommend it because it makes the chocolate much smoother to work with.
What happens if you put Magic Shell in fridge?
Do not refrigerate. If refrigerated or stored in a cool place, Magic Shell topping will harden.
What temp does Magic Shell Harden?
The key ingredient behind the magic of Magic Shell is coconut oil. Coconut oil allows the chocolatey goo to harden on contact with ice cream (or anything else cold) thanks to its relatively high melting point. Coconut oil has a melting point of around 25o Celsius (or 770 Fahrenheit).
Why is my homemade chocolate not hardening?
If your homemade chocolates aren’t hardening, it’s because cocoa butter can be a bit weird to work with. Real butter is simple: It hardens when it’s cold, and melts when it’s warm. That’s because milk fat is all the same kind of fat, and it behaves predictably.
At what temperature does Magic Shell Harden?
76ºF
It becomes hard at temperatures below 76ºF, so when it touches very cold ice cream, it hardens in seconds! Pro Tip: Use refined coconut oil, or expeller-pressed coconut oil, if you don’t want your magic shell to have a coconut flavor. Refined coconut oil is very neutral!
Who invented Magic Shell?
Magic Shell is a dessert product produced by Smucker’s in the US, originally created as Ice Magic by Cottees in Australia, and sold in the UK as Bird’s Ice Magic. It is a syrup that quickly hardens into a crispy shell when poured onto a cold surface, which is the origin of the product’s name.
What can you use instead of coconut oil for melting chocolate?
Butter (best for baking). (If you’re looking for a plant-based substitute, keep reading.) Because butter is also solid at room temperature, the properties are similar. Using butter will yield a more rich, savory flavor than coconut oil.
What happens if I add butter to melted chocolate?
It also helps the chocolate melt more smoothly and slightly lowers its hardening temperature. Mixing chocolate melted with butter becomes easier to mix or combine with any other additional ingredients. Finally, adding butter is a good way to improve the taste and texture of your melted chocolate.
Can you put vegetable oil in chocolate?
Vegetable oil. Before you melt your chocolate, add a little vegetable oil. This will keep your chocolate from drying out. It can also fix slightly overheated chocolate!
What is ice magic?
Do you refrigerate Magic Shell?
Do not refrigerate. If refrigerated or stored in a cool place, Magic Shell topping will harden. Run under hot water until topping turns liquid. Store at room temperature.
Can I use butter to thin melted chocolate?
The best ingredient to add is fat. Try adding a small amount of vegetable oil, butter, or shortening as this will melt into the chocolate and make it thinner.