This blast from the past recipe has me feeling all kinds of nostalgic!
Who grew up eating chocolate ice magic on their ice cream? We had it as an occasional treat – we’d warm up the bottle of sauce, pour copious amounts over ice cream and then wait, in anticipation, as the liquid sauce turned into a hard chocolate shell. Food & fun, all rolled into one.
The aim with this recipe was to create something that functioned like the hard chocolate shell sauce we all loved, but without any weird artificial ingredients. And it worked a dream!
The magic itself happens with the base ingredient coconut oil – it’s predominantly comprised of saturated fats, meaning it will melt when heated and solidify when at room temperature or cooler.
When applying this fab food chemistry here, if you pour thin melted stream onto the cool exterior of an ice cream, it will quickly harden, much like store-bought ice magic and much to the delight of children (and you too adult, don’t be shy).