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For the dark chocolate shell: In a wide mouth mason jar or microwave safe bowl, melt the chocolate and coconut oil in 30-second bursts. Mix until smooth; generally, it takes no more than a minute. You may also use a double boiler. Add the salt, cocoa powder, and vanilla, then mix. Spoon warm magic shell over any ice cream, or dunk any cone or bar. Makes an excellent coating for cold fruit or bon bons, as well.
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For the strawberry shell: In a wide mouth mason jar or microwave safe bowl, melt the white chocolate and coconut oil in 30-second bursts. Mix until smooth; generally, it takes no more than a minute. You may also use a double boiler. Add the salt, strawberry powder, and vanilla, then mix. Spoon warm magic shell over any ice cream, or dunk any cone or bar.
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For the matcha shell: In a wide mouth mason jar or microwave safe bowl, melt the white chocolate and coconut oil in 30-second bursts. Mix until smooth; generally, it takes no more than a minute. You may also use a double boiler. Add the salt, matcha powder, and vanilla, then mix. Spoon warm magic shell over any ice cream, or dunk any cone or bar.
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*Feel free to use refined coconut oil if you don't want a prominent coconut undertone in your magic shell.
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**I picked up freeze-dried strawberries at my local Trader Joe's, but I've seen freeze-dried fruit at several grocers. I blitzed them in my food processor until they became a fine powder.
