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Chocolate Shell
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Milton Abel II

Milton Abel II

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

    Step 0
  • Add 100 g cocoa butter to the bowl

    Step 1
  • 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

    Step 2
  • Bring the water to a simmer over very low heat

    Step 3
  • Melt the chocolate and cocoa butter very gently while stirring constantly with a rubber spatula. Scape sown the sides periodically

    Step 4
  • The chocolate shell is ready when all ingredients have melted and it is silky smooth

    Step 5

Yield 12 people

  • Dark Couverture Chocolate

    Dark Couverture Chocolate

    230 g
  • Cocoa Butter

    Cocoa Butter

    100 g

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