maggiekb — 2013-09-25T11:43:39-04:00 — #1
imb — 2013-09-25T12:31:37-04:00 — #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 — 2013-09-25T12:42:45-04:00 — #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 — 2013-09-25T13:07:38-04:00 — #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 — 2013-09-25T14:28:02-04:00 — #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 — 2013-09-30T11:43:38-04:00 — #6
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