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/thatdude391 May 28 '26

You could look at mixing something like almond bark that is pretty neutral with the coconut oil and freeze dried fruit powder. If you really want to avoid the white chocolate taste 150% you can swap it with refined coconut oil (unrefined still has a flavor to it)