Chocolate Shell Ice cream Topping (D.I.Y.)

Ah, the chocolate shell. It's childhood nostalgia, reimagined with a hint of tropical flair and sophistication that only the heady combination of coconut oil and salt can provide. You could say it's a food of contrasts, a rebellion against the saccharine safety of your usual chocolate sauce. While some chocolate lounges around like a lazy afternoon, this chocolate stands up, takes form, and holds its shape, adding a moment of suspense and an audible crack before it yields to your eager spoon.

It's the epitome of food alchemy, a seemingly impossible transformation happening right before your eyes. Here’s the wizardry - the melting point of coconut oil is just below our body temperature. Hence, it's liquid when warm, but the moment it hits something cold, it becomes a solid. That's the magic. That's the transformation. This isn't just a topping, it's a performance, a grand reveal. Chocolate that stands up to the cold, a cascade of glossy liquid that seizes up into a crisp shell upon the icy impact. There's a daring, swashbuckling quality to it, an almost pirate-like defiance against the laws of chocolate decency.

Making your own chocolate shell isn't about sophistication or frugality. It's about the joy of creation, about taking something simple and making it extraordinary. It's about that look of awe on someone's face when the chocolate transforms right before their eyes. And the taste? Oh, it's an eruption of the tropics meeting a mountain of salt, harmonizing with the profound depth of chocolate. It's a rebellion against the norm, a breaking of the mold, if you will. Make this, and you'll never settle for less again. Long live the defiantly crunchy chocolate shell! Over and out. 🤘🏼 Adam

Yield: 1 cup

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Chocolate Shell (Ice Cream Topper)

Cook time: 15 MinTotal time: 15 Min

Ingredients

• 1 cup Dark Chocolate, chopped into pieces
• 2 tbsp Coconut Oil
• Pinch of salt

Instructions

1. Melt chocolate in bowl over simmering water.
2. Swirl in the coconut oil and add a pinch of salt. Keep warm until service.
3. Spoon the coconut chocolate mixture over ice cream. A “shell” will quickly form on contact of the ice cream.

Adam's Notes

• Feel free to use any chocolate chips for this recipe.