This recipe makes chocolate chunk mix-in for ice cream or gelato just the way you like them. Make them thick, thin or any size in-between. Add in nuts, bacon or just about any flavoring. The possibilities are endless.
Thanks to a little coconut oil these chunks will melt in your mouth – not break your teeth.
Line a baking sheet with parchment paper and set aside.
Put the chocolate and coconut oil in a small heavy-bottomed saucepan. Melt over very low heat, stirring occasionally and watch carefully to make sure the chocolate doesn’t burn. (If your stovetop doesn’t have a very low heat setting use the double boiler method. Simmer a little water in a saucepan, place the bowl with the chocolate and coconut oil above it and melt the chocolate accordingly)
Once it’s fully melted and glossy, immediately take it off the heat and pour onto the parchment paper. Spread out to the desired thickness – approximately 1/16″-1/8″ for thin shards, 1/4″ or thicker for big chunks.
Cool to room temperature then place in the freezer to finish hardening. Cut into whatever size you like using a knife or smash the chocolate into shards. Store in the freezer until ready to mix into gelato or ice-cream.
I like to keep all the ‘chocolate dust’ left over from cutting the chunks. The dust goes into a separate bag in the freezer and I’ll use it as a garnish on top of sundaes.