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Instructions. Gently heat the coconut oil, cocoa powder and honey together in a small saucepan over low. Stir until ingredients are melted. Add vanilla and salt and mix. Pour warm magic shell sauce over ice cream or dessert of choice. Store in an air tight container in the refrigerator. Reheat over low to reuse.
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To rewarm, either dip your jar in hot water until pourable, or microwave at medium-low heat at 30-second intervals, stirring in between each. The secrets of the shell thus revealed, make a batch.
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Ingredients: 2 tablespoons coconut oil. 7 ounces chocolate (dark or milk is fine) A pinch of salt. Add all three ingredients to a microwave-safe bowl and nuke for 15 seconds. Stir, and repeat as.
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How to Use Chocolate Hard Shell Ice Cream Topping. Well, first of all, use it on ice cream! Allow it to cool a bit to lukewarm before you spoon over your ice cream. Then, watch as the glossy syrup loses its shine, the chocolate hardens and the surface dulls to a matte finish. Dip frozen bananas into it!
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How to cook: Put the chocolate in a bowl that can go in the microwave and heat it for one minute at 75% power. Add butter or coconut oil and heat for another minute at 75% power. Stir, then microwave for 20 seconds at a time, stirring in between, until it's smooth. If it gets too hot, leave it on the counter for 3-5 minutes to cool down a bit.
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HOW TO MAKE HOMEMADE MAGIC SHELL: Melt chocolate chips and coconut oil in the microwave about 1 minute. Give it a stir. You may need to microwave it for a few more seconds. You want it to be runny but not boiling over and burning. Stir again. Pour into a bottle or glass jar (something that can be re-heated safely in the microwave).
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STEP 1: Melt 170g dark chocolate using a double boiler or a microwave to 48°C (118°F). Stir with a spatula until it is smooth and uniform. STEP 2: Add 27g of coconut oil. Stir again until the oil and chocolate are well combined. When warm, the oil will make the chocolate thinner and create a glossy finish.
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Instructions. Melt the chocolate using either a double boiler or the microwave. (If using the microwave, melt it by microwaving on the high setting for 30 seconds at a time. Remove the chocolate, stri thoroughly, and repeat until fully melted.) If the coconut oil is in a solid state, heat it until it is liquid.
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Place the ingredients in a microwave-safe bowl. Transfer the bowl to the microwave. Microwave the chocolate and coconut oil mixture on 50% power at 30-second intervals, stirring in between each interval. Continue until the mixture is completely melted and combined. The above is simply a quick summary of this recipe.
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Melt the chips in a glass pyrex measuring cup at 60 seconds in the microwave. Add in the oil and peanut butter and stir until all is melted. Return to microwave for 15 second increments if the peanut butter is not quite melted. 1 cup chocolate chips, 2 tablespoon oil, 2 tablespoon peanut butter.
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2 tablespoons of vegetable oil or canola oil. Optional: 1 teaspoon of vanilla extract for added flavor. Directions: 1. In a microwave-safe bowl, combine the chocolate chips and oil. 2. Heat the mixture in the microwave in 30-second intervals, stirring each time, until the chocolate is completely melted and smooth. 3.
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Directions. Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in the microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an airtight container.
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Combine ingredients in a wide microwave safe bowl, heat at 30 second intervals until chips are almost completely melted. Stir to combine and allow to cool. Transfer to a tall mason jar. Dip into jar or pour topping over frozen treats.
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Instructions. Place chocolate in heat proof bowl and microwave until melted, about 60-75 seconds depending on your microwave. Stir until creamy then drizzle in vegetable oil until well combined, shiny and smooth. Drizzle over ice cream, wait about 60 seconds for sauce to harden and enjoy your homemade magic shell.
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Measure the chocolate and coconut oil. Place 2 cups semisweet chocolate chips and 1/4 cup refined coconut oil in a medium microwave-safe bowl. Melt the chocolate. Microwave on HIGH in 30-second bursts, stirring between each burst, until the chocolate is fully melted, 1 to 1 1/2 minutes total. Let cool 20 minutes.
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The Art of Making Chocolate Hard Shell Without Coconut Oil The Basics. Making a chocolate hard shell without coconut oil is straightforward and requires just a few ingredients. The primary alternative to coconut oil in such recipes is using other types of oils, like vegetable oil or canola oil. These oils help in achieving the desired texture.
