The Gluten Free/Casein Free Experiment Round 2, Post #3
Making chocolate chips into something much more! Dips, drizzles and vegan “Magic Shell”
I remember my dad amazing us with the mystical properties of Smucker’s Magic Shell when we were kiddos… my favorite part of the demonstration was the reading of the directions… at one point he would place the bottle in the waist band of his jammies and wiggle all over the kitchen, mom rolled her eyes on cue, and he plainly explained, “It says ‘Shake well,'” — we giggled wildly… I think we were teenagers before it got old.
I wanted to share this magic with my kiddos, but when I went to find Magic Shell it was conspicuously missing from the grocer’s shelves. We decided to make our own, and as luck would have it, though illusive at the store (at least at the time), the stuff is ALL over the internet, here is a good one. I’ve found you do not need quite so much coconut oil to get the job done. If you’re making it for one time use, you can use 1 part coconut oil to about 6 parts chocolate chips (we use vegan chips from Winco’s bulk section), if you want to be able to keep it on the shelf for later use, 1 part coconut oil to 2 parts chocolate chips is quite good. This “recipe,” if you can call two ingredients a recipe, and a couple other experiments are shown below.
- 1 Part Coconut Oil
- 1 Part Chocolate Chips (we use vegan as they are casein free)
- 1 tablespoon Coconut Oil
- 1 Cup Chocolate Chips
- 1 Teaspoon Coconut Oil
- 1 Cup Chocolate Chips
For all of these recipes add the oil and chocolate chips to the top of a double boiler (if you don’t have one, check the note below), stir constantly over a hot bath until melted and smooth. Let the “Magic Shell” cool so it doesn’t melt your ice cream, or frozen yogurt (oh, we may need some dairy free posts on these too!). The drizzle can be used immediately or let to cool a bit for thicker drizzle. The hard chocolate coating should be let to cool a minute or so to allow it to thicken a bit. To use the coating, dip half of the object, then rotate and dip the other side and place on a piece of wax paper, parchment or a baking sheet to cool and harden, I usually place a little bit of parchment on a plate or baking sheet and place in the fridge to cool. Then you can carefully peel the parchment off the back without damaging your treat. If your mix is too hot and runny you can avoid “halos” by letting the chocolate pool under your dipped item, then lift and transfer to a fresh bit of parchment to allow to cool and harden.
NOTE: If you do not have a double boiler (I don’t), you can make one by filling a sauce pan or pot about halfway up, and placing a metal or pyrex bowl (I’ve even used a slightly smaller pot) inside so it is about 1 inch into the water. Then heat the water until it is steaming and almost boiling.
Mommy Vegas and the Naptime Gnome