Chocolate Shell

Preparation info
  • Makes

    ⅔ cup

    • Difficulty


Appears in
Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

  • About

I love a thin shell of good chocolate over ice cream. Pour this on ice cream and it hardens within seconds. Like butter, coconut oil has a high melting point, so it melts easily but then hardens quickly once it gets cold.


  • 1 cup [150 g] Guittard Bittersweet Chocolate Baking Wafers
  • 1 Tbsp coconut oil


Melt the chocolate and coconut oil together using a hot water bath or the microwave oven (see Note: Melting Chocolate). Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and set aside to cool, about 20 minutes. Store in a jar at room temperature for up to 1 week. If the shell hardens, reheat in the microw