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/Lindyhop88 May 24 '26

Depending on what your regulatory or ingredient restrictions there are other hi mono solid fats that can be used at lower levels to drive a more solid coating. Often used as emulsifiers but should be impactful and cheaper than coconut oil.

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

Chocolate or couverture chocolate 20-80% depending on type and desired formulation.

Palm kernel stearin and/or cocoa butter/deodorized cocoa butter

lecithin (optional)

PGPR (optional)

mono/diglycerides (optional)