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.
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