I do love this recipe. I often make it on the fly when in need of something for strawberries and ice cream at the very last minute. It works beautifully. Best slightly cooled before pouring over the ice cream, but hey, if you can’t wait that long, it will still work. Don’t tell me I didn’t warn you. This is seriously good stuff. Try it with dark, milk or white chocolate but make sure you use a good quality chocolate with cocoa butter in it as opposed to other fats that can sometimes be added to inferior chocolates. Enjoy.
- 200 g Chocolate - Callebaut chocolate in pieces or callets BUY
- 100 g Coconut - Oil pure coconut oil BUY
- 2 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 2 Pinch Pink Salt Flakes pink salt flakes BUY
Place all ingredients into TM bowl and melt 4 min/50°C/speed 1.
Cool completely before pouring over ice-cream. Store in an airtight jar in the pantry. It will keep well (Ha, not in my house, but maybe in yours). To loosen it to pouring consistency, just warm in the microwave for a few seconds before further use.