White Chocolate Peppermint Magic Shell Recipe (2024)

FAQs

What makes Magic Shell harden? ›

The 'Magic' in the Shell

Both chocolate dip and Magic Shell get their magic instant-hardening ability from oils like coconut and sunflower that are high in saturated fat. As temperature drops, saturated fats harden, and coconut oil, in particular, turns firm, almost glassy, when cold.

Now you have magic shell! To use, spoon over cold desserts, such as ice cream, Peanut Butter Chocolate Banana Milkshakes, or frappuccinos!

The recipe is practically foolproof. There is no need to temper the chocolate or stand over the stove stirring constantly. Once you make the sauce and find out how easy it is, you'll be making it every time you have ice cream. It's an easy dessert for parties, for both kids and adults, and everyone loves it.

Coconut oil is the secret to achieving a super-shiny chocolate coating. It brings a little extra luster to melted chocolate, which, on its own, can become matte when dry. Not only does coconut oil make your chocolate coating shine, but it also helps the chocolate harden.

DO NOT REFRIGERATE. If refrigerated or stored in a cool place, Magic Shell topping will harden. Run under hot water until topping returns liquid. Store at room temperature.

The "shell" effect in Magic Shell is due to the presence of coconut oil and sunflower oil, both of which contain high amounts of saturated fat, and sugar, which produces a chocolate mixture which is solid at higher temperatures than would otherwise be the case with normal ice cream topping.

Why is Magic Shell® topping chunky? Sometimes if the bottle is stored in a cold place prior to reaching store shelves, it can cause the topping to become thick and separated. If the topping becomes thick and difficult to use, we suggest running the bottle under hot water, and shaking well to reincorporate the topping.

I decided to cover my strawberries with Magic Shell chocolate used for ice cream. I stuck them in the fridge for a couple minutes & whalla instant choc covered strawberries!

You want to bring the chocolate to its working temperature, which for white chocolate is around 28°C to 29°C (82°F to 84°F). Testing the Temper: Test if your chocolate is properly tempered by spreading a small amount on parchment paper. It should set quickly and have a smooth, glossy finish.

We suggest storing Smucker's^® Magic Shell Chocolate Flavored Topping at room temperature, even after opening. Do not refrigerate. If Magic Shell Toppings are stored below 65º, the product will separate and harden.

Does tempered white chocolate snap? ›

Good tempering provides the following benefits: It keeps chocolate shiny and smooth. It makes it easier to turn out your chocolates. It snaps cleanly when broken.

The chocolate wasn't tempered (or pre-crystallised)

As a result, your chocolate won't harden and will continue to feel wet. Always temper your chocolate properly before working with it. How to temper chocolate?

Don't overheat: Overheating can cause chocolate to become thick and grainy. Chocolate melts at a relatively low temperature (around 32-45°C, depending on the type of chocolate). If using a microwave, it's better to stop when most, but not all, of the chocolate is melted.

You can achieve a perfectly smooth and creamy consistency by melting it slowly, using low heat, and stirring constantly. This delicate process not only preserves the subtle flavours and texture of white chocolate but also ensures a successful outcome in your culinary creations.

The "shell" effect in Magic Shell is due to the presence of coconut oil and sunflower oil, both of which contain high amounts of saturated fat, and sugar, which produces a chocolate mixture which is solid at higher temperatures than would otherwise be the case with normal ice cream topping.

What makes magic shell get hard? The secret ingredient is coconut oil! Because it naturally becomes solid in cooler temperatures, it allows the chocolate to harden when it comes in contact with cold foods like ice cream and popsicles. The coconut taste is also ad added bonus to this sweet treat!

Why is Magic Shell® topping chunky? Sometimes if the bottle is stored in a cold place prior to reaching store shelves, it can cause the topping to become thick and separated. If the topping becomes thick and difficult to use, we suggest running the bottle under hot water, and shaking well to reincorporate the topping.

The most frequently used technique for hardening chocolate is tempering, which both chocolatiers and manufacturers routinely use in production. The process involves controlled heating of the chocolate, followed by cooling, agitation, and the addition of seed chocolate to initiate the crystallisation process.