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Post by mwmplsm on Jun 1, 2021 15:04:09 GMT -5
Hey guys, Im looking to make a chocolate dip for my ice cream. I have already melted the chocolate and added coconut oil for hardening, but im trying to figure out how to make it crispy or "crunchy" like the brand that I buy. When I dip my ice cream in my chocolate, its like a soft hard shell with no crunch to it. Any ideas on how to get that thin crispy or crunchy shell?
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Post by Sebastian on Jun 1, 2021 19:33:39 GMT -5
What you want is a low viscosity (achieved by having high fat content and use of an emulsifier - such as lecithin), and a high meltpoint fat - specifically a high melt point *fraction* of a fat. Simply stating 'use coconut oil' isn't helpful - as there's many fractions - what you want something like a 92 degree melt point fraction of coconut oil. When melted, it should flow very, very easily. 92F melt point results in a brittle enough setup at consumer freezer temperatures that it should give you want you're after.
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