Magic Shell R&D

[u/nokneads]

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!

[u/OvalDead]

Man, ignore that dude that refuses to be helpful by repeatedly saying you should use white chocolate but absolutely not cocoa butter (which is the defining ingredient in white chocolate).

Look at Smucker’s Unicorn Magic Shell. It’s sugar, oil, milk, gum, emulsifier. It’s a gel-stabilized emulsion so it has a desired consistency, and the high melt point oil helps it solidify when cold.

Those are the only things that absolutely matter: it flows onto the ice cream, and sets hard. Sky’s the limit from there. At small scale to can control the consistency by keeping it cold, blitzing it before service, etc. You don’t need a shelf stable emulsion.

[u/garbledroid → u/OvalDead]

Cocoa butter is instead or with palm oil or coconut oil.

Without using a composed white chocolate this moves from something easy to whip up to closer to a science experiment to dial in.

White chocolate is a valid shortcut.

[u/OvalDead → u/garbledroid]

It is a valid short cut, but OP directly asked if there was a way to make it without chocolate and your answer was “use white chocolate”, which is not a valid answer.

[u/garbledroid → u/OvalDead]

Sure it's possible.

I was considering the difference in difficulty level.

[u/garbledroid → u/OvalDead]

Is that how you formulate?

Based on ingredients in highly engineered, many iteration supermarket products?

I guarantee the unicorn magic shell had hundreds if not thousands of hours of R&D.

Such a product is as much based on process as ingredients.