Chocolate Shell
10m
A melting Chocolate Shell is a chocolate coating that hardens when it comes into contact with cold or frozen surfaces, resulting in a crisp outer shell!
It is a classic and enjoyable method to enhance various desserts, including ice cream bars or cones, cake decorations, mousses, and chocolate-covered fruits and snacks.
Place 230 g dark couverture chocolate in a bowl that will fit over a pot
Add 100 g cocoa butter to the bowl
Place the bowl over the pot with water in it to make a double boiler. Make sure the bottom of the bowl does not touch the water
Bring the water to a simmer over very low heat
Melt the chocolate and cocoa butter very gently while stirring constantly with a rubber spatula. Scape sown the sides periodically
The chocolate shell is ready when all ingredients have melted and it is silky smooth
Yield 12 people
Dark Couverture Chocolate
230 g
Cocoa Butter
100 g