maggiekb at September 25th, 2013 11:43 — #1
imb at September 25th, 2013 12:31 — #2
I love the chocolate dip cone. But regular melted chocolate will also harden when in contact with cold. Does the oil simply hasten the process?
crenquis at September 25th, 2013 12:42 — #3
Combine the chocolate with melted suet for a much more savory result...
Decided to do a search to see if this was possible -- yuck, it used to be used as a replacement for cocoa butter in cheap chocolate (the substitution was given away by the fact that it didn't melt in your mouth).
spunkytws at September 25th, 2013 13:07 — #4
With coconut oil they can make a chocolate dip that's liquid at room temperature but solidifies when it comes in contact with ice cream (or, as the article notes, some ice cream and a lot of air). I bet coconut oil is also the secret ingredient with that "magic shell" topping you can buy in the store--the stuff that comes out of the bottle a liquid but turns into a crunchy shell as soon as it hits your ice cream.
galaxies at September 25th, 2013 14:28 — #5
oh man. my mouth waters at the thought of pot-infused chocolate dip cones coconut oil being the ideal extraction medium for THC
maggiekb at September 30th, 2013 11:43 — #6
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