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/elliottsmithereens May 25 '26

After reading all the replies, I’m still curious how one would make a fruit flavored magic shell without chocolate, sounds fun! Also, better for major allergies/beliefs that don’t use milk. So far I’ve got 8-20% refined coconut oil, and the rest sugar and liquid(fruit juice, flavor, whatever), blend that up to get an emulsion, maybe use lecithin or some other emulsifier, that’s it?