chocolate magic shell and bananaschocolate magic shell and bananaschocolate magic shell and bananaschocolate magic shell and bananaschocolate magic shell and bananas

I absolutely had to find out how to make that chocolate syrup that turned into a magic hard shell chocolate coating that we loved when we were kids growing up in North America, and of course covered our ice cream with it ! The "magic" was that this chocolate syrupy liquid (at room temperature) turned into a hard chocolate coating on anything frozen that it was poured on… truly magical ! Thank goodness for the internet and other food bloggers with a sweet tooth, that I found it and tested different versions ! The secret is coconut oil, just a few tablespoons added to the warm melted chocolate and then you let it cool and use it whenever you need it. You use only 1-2 tablespoons of coconut oil per each 100 grams of chocolate used. I find it's just as easy to simply make as much as you need and use it immediately or simply warm up the jar in hot water to remelt it completely and use. You decide ! I always appreciate a touch of salt with my sweets, just like the chocolate with a touch of hand-harvested salt I prefer and often buy. Soft fleshy fruits are also a great combination with this, such as strawberries and bananas. It's not strawbery season yet but I always have bananas ! This recipe is inspired/adapted from Gimme some Oven and is rather aimed at Europeans who didn't grow up with this ! Enjoy it with fruits on skewers or on ice cream… :)

chocolate magic shell and bananas


makes enough for 3 bananas or 12-15 pieces


  • 300 grams of dark chocolate
  • 2-3 tbsp of solid coconut oil
  • 1/4 tsp of hand-harvested sea salt (fleur de sel)
  • 2 tbsp of rock sugar (optional)
  • 3 bananas (or strawberries or ice cream)


  • cut your bananas in 25–35 mm long pieces and then poke with a skewer and place inside the freezer for several hours
  • gently melt your chocolate in a bain-marie (water bath or double-boiler)
  • add solid coconut oil and salt (optional) and mix well
  • place in a jar for dipping the fruit inside (or a jar for pouring on ice cream)
  • dip bananas (or other frozen fruits) in the chocolate sauce, let excess chocolate sauce drip off, place on a sheet of waxed paper and sprinkle immediately with rock sugar before the chocolate coating hardens
  • serve immediately or place in a container in the freezer for later
  • let thaw for 1-2 minutes before serving