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… :)