[MitroP]

As i have been taught from my workplace and heard from pastry workers, using coconut oil or cocoa butter helps add to the chocolate an extra crunch and also thin it out when it comes to dipping ice cream sticks to chocolate. But how much should i add per kilo? I find that 50g per 1 kilo of any kind of chocolate is fine. Any thoughts from experience? What is the appropriate? Any other fat? Any opinion is welcome.

 

[retiredbaker]

As i have been taught from my workplace and heard from pastry workers, using coconut oil or cocoa butter helps add to the chocolate an extra crunch and also thin it out when it comes to dipping ice cream sticks to chocolate. But how much should i add per kilo? I find that 50g per 1 kilo of any kind of chocolate is fine. Any thoughts from experience? What is the appropriate? Any other fat? Any opinion is welcome.

Commercial dippers just use veg oil.
Cocoa butter is very expensive by comparison and will make the choc brittle , oil will help make it less brittle when frozen.
its no good if you take one bite and all the choc falls off in shards.
I would try using compound with real choc blended in, try 50/50.

 

[gwnorth668]

Coconut oil is often used in dipping chocolates. It creates the shell on ice cream bars. For enrobed treats, like bon bons, filled chocolate cadies, cocoa truffles, Turtles, etc. use coverture chocolate, tempered by you. There are many youtube videos on how to temper coverture chocolate. White coverture chocolate can be colored with paste food coloring to make stunning creations.

A place I worked at had a restaurant with two chocolate fountains, one dark chocolate, one white chocolate. Fresh fruit, and toothpicks were provided for patrons to enrobe with the chocolate. Though the dark chocolate flowed smoothly, the white chocolate was clumping in the fountain. The head chef asked for my help, knowing that I worked sometimes with chocolate. He gave me a 5 lb. bag of white coverture chips to experiment with. The addition of coconut oil solved the problem.

 

[JohnDB]

Ice cream shell forming "chocolate" has very little to do with chocolate except for cocoa powder...and often not a lot of that. Coconut oil is usually used for it or some form of hydrogenated palm oil.

There's a lot of fakery going on in the "chocolate" flavored market that doesn't contain chocolate. Or uses extra Dutch processed cocoa powder (because it's darker) to "flavor" something.

Your Oreo cookies use extra Dutch processed cocoa powder to look black from cocoa powder....but but it isn't really that much anymore. Colorants are added these days to mimic the cocoa powder instead of using cocoa powder. It still uses some....just not a lot.

 

[Underbelly]

Per 1000g dark chocolate try:
800g refined coconut oil
260g trimoline or corn syrup

This makes a smooth, easy to work with magic shell substitute. It has good crispness and good shelf life at room temperature. I wouldn't substitute cocoa butter or other oils; coconut is perfect here.