In a microwave-safe bowl, melt the chocolate with a few 15-second bursts at normal power, pausing to stir well between each addition. Add the coconut oil, and continue stirring until fully melted. For fine chips that partially homogenize into the gelato, cool to about 90°F before use. For larger, chunkier pieces that remain slightly more distinct, cool to about 70°F instead. For homogenous, custom pieces that do not dissolve into the gelato, pour the warm chocolate mixture onto a sheet of parchment with a plate or cutting board underneath, and spread to your desired thickness; freeze until solid and very cold, about 15 minutes, then crumple the parchment to break the chocolate into whatever size pieces you prefer.
Published at Mon, 06 Aug 2018 12:58:56 +0000