Dark-Chocolate Magic Shell

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Approximate Cost: $15

Magic shell has been shut out by the snotty maître’d’s of haute cuisine, just because the name’s a little childish. But dip $1 bills in it and you can sell them for $5. For a quick catering canapé, we dipped store-bought cream puffs in magic shell, and topped them with cocoa nibs before the shell hardened. We called them profiteroles; one woman said she ate twenty-three. The idea with this recipe is that the fat makes the chocolate thin and stable, so you can use it in a variety of applications.

Ingredients

You will Need

  • pounds dark chocolate
  • 1 pound coconut oil, lard, or any fat that is solid at room temperature
  • cold or frozen items for dipping (like store-bought cream puffs)

Method

  1. Melt the chocolate and fat in a double boiler, or in a microwave set on low.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Whisk. Then dip frozen items using toothpicks.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Mount on styrofoam, and then freeze to allow the shell to harden.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. Feel free to get creative. Squirt drips of magic shell into ice water to make chocolate squiggles, or brush it on toasted filo to make sheets of chocolate crisp (pictured above).

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

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