My purpose for having this recipe is to be able to make ice cream bars rivaling those made by Dove® and Magnum®. This recipe in original form comes from the serious eats website and the author's last name is Falkowitz. I made some modifications but the basic recipe works very well.

Dove® and Magnum® ice cream bars have thick coatings of delicious Belgian chocolate. I am using the Callebaut® 11 pound Belgian Dark Block Chocolate bar typically used for baking applications, ergo, high in cacao (70%) and low on flow rate. This choice works well with the dipping recipe.

I plan to try coating ice cream bars with ice cold crystals of Heath Bar® toffee prior to doing the dipping. That will produce a common and delicious variation to the plain dark chocolate ice cream bar.

You can also dip ice cream cones or pour a coating of the dip onto a dish of very cold ice cream.

Ingredients:

4 ounces of dark chocolate bar of 70% or more cacao

3.2 ounces of coconut oil (use the high heat stabilized version)

2 ounces of light corn syrup

1 tbsp. of sugar

2 tsp. of water

1.4 grams of liquid food grade soy lecithin

Directions:

Shave or cut thin layers of chocolate from the bar, weigh the chocolate, and put it into a microwave safe bowl.

Weigh and then add the coconut oil.

Microwave the mixture in 30 second intervals, stirring after each interval until the mixture is just melted. It is not necessary or desirable to heat the mixture beyond what is needed to barely melt the chocolate/combine it with the coconut oil. Stirring after each heating period is essential and you will find that partially melted chocolate will melt well with stirring after the first or second heating period.

Next, use a precision scale to hold the water in the weighing pan as a tare weight and then dispense 1.4 grams of soy lecithin into the water. Combine the corn syrup and the sugar in a small bowl, then add the contents of the weighing pan being sure to get all of the soy lecithin.

Stir the mixture to combine the ingredients and then microwave for 15 seconds and stir again. Repeat the heating and stirring until the sugar is dissolved.

Add the corn syrup mixture to the chocolate and coconut oil mixture and mix well. Microwave for 30 seconds and stir well to complete the mixing. You can then chill the dip briefly in the refrigerator to cool it to room temperature, and then use it to coat ice cream bars.

The dip can be stored in a sealed container at room temperature for up to two months. If you use it after a long storage period remember to stir the mixture before use to accommodate any ingredient separation that might occur during storage.

The dip will set within 30 seconds on the surface of the ice cream bar after hard frozen ice cream from the deep freeze is coated with it.

Enjoy!