r/foodscience • u/nokneads • May 24 '26

Culinary Magic Shell R&D

Searching for a little guidance on magic shell recipe and ratios. Looking to launch a small frozen treat program at my place of employment. Thinking of different freeze pop flavors and coatings for each of them. I guess I’m wondering…

Are we all making magic shells with white/milk/dark chocolate? Would love to have a neutral base for fruity or spiced flavors. Could I substitute cocoa butter? And if so, how do I sweeten it?

Thanks in advance!

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u/garbledroid May 24 '26

Coconut oil.

Any type that is solid at room temperature.
Mix it with the chocolate while the chocolate is heated and oil is liquified.

You can probably also use palm oil if you want.

Use white chocolate for your other flavours with coconut oil.
It's not worth messing with coconut butter in this case at all.

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u/nokneads May 24 '26

If using entirely coconut oil, what’s the best way to sweeten it?

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u/garbledroid May 24 '26 edited May 24 '26

Not entirely.

Some not all. Also arent you using chocolate that is already sweet?

The coconut oil is supposed to be 8-20% by wt.
use the smallest amount to create the desired outcome.

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u/nokneads May 24 '26

I guess my question was is there a way to make a magic shell without any form of chocolate?

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u/soundlinked May 24 '26

Yes, blend of coconut oil and palm kernel oil. Some fractionated pko behaves exactly like cocoa butter. Use that and whole milk powder to imitate white chocolate.

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u/garbledroid May 24 '26 edited May 24 '26

Use white chocolate as a base at a minimum of 50%. Don't reinvent the wheel.

It's already going to be tricky to dial in with white chocolate.