1-First Step: Gather and set up Measure out the ingredients before you start. You will need 2 tablespoons of virgin coconut oil and 7 ounces of bittersweet chocolate chips or raw cacao wafers. Use a heatproof bowl and a small saucepan to create a double boiler: fill the saucepan with about 1 to 2 inches of water and bring it to a gentle simmer, not a rolling boil.

2-Second Step: Melt the chocolate Place the chocolate chips or cacao wafers in the heatproof bowl. Set the bowl over the simmering water and melt slowly, stirring frequently with a silicone spatula to avoid scorching. This gentle method protects the chocolate’s sheen and flavor.

3-Third Step: Add the oil and finish the melt When most of the chocolate has melted, add the 2 tablespoons of virgin coconut oil. Stir continuously until the oil is fully dissolved and the mixture is smooth and glossy. Heat for about 1 more minute to combine, then remove the bowl from the heat.

4-Fourth Step: Cool briefly and test Let the mixture sit for about 30 to 60 seconds off the heat so it is warm but not hot. If you pour when the mixture is too hot it may not set as quickly on frozen items. If it becomes too thick while sitting, gently reheat for a few seconds over the simmering water or in 5 second microwave bursts.

5-Fifth Step: Pour over frozen treats Use a small ladle or spoon to drizzle the magic shell over ice cream, frozen yogurt, sorbet, or frozen fruit. The cold surface will cause the chocolate to harden into a crackly shell in a few seconds. Work quickly for even coverage.

6-Final Step: Serve and store leftovers Serve immediately for the best crackle and contrast of textures. Leftovers can be stored in a glass container in the refrigerator according to the recipe notes, or kept at cool room temperature if preferred. To reuse, warm gently until pourable. For tips on reheating, see the storage section below.