Make a Magical Pervert Shell Out of Chocolate and Duck Fat
There are two different types of Claire Lower blogs: those that contain normal, helpful, explanatory, and funny little tips (blogs you can send to your mom without giving a reason); and the ones that got a little screwed up. The latter is easy to see. Such a blog will have a title that will make you say “I bet Claire wrote this” before you can click and see the caption. This blog, in which I tell you how to make a magic duck fat shell, is one of those .
It’s no secret that I’m a bit of a hedonist and a bit of a pervert. Two of my favorite topics to write about are food and, when I’m allowed, old porn , though I’m not really into mixing them up. (I’ve never understood the appeal of chocolate body paint or whipped cream bikinis. Sticky. Disgusting.) That said, there’s no denying that this dessert topping, which, again, is made from duck fat and chocolate, reeks of sexual perversion. It takes a sick genius to come up with such things, and I am so sick ( yes… ha ha ha… yes! )
Perhaps “genius” is too strong a word, because it becomes obvious if you think about it for a second: the classic DIY magic shell is made from coconut oil, an oil that solidifies at room temperature and solidifies when chilled in the freezer. . Duck fat is slightly softer at both of these temperatures, but still quite firm when frozen, so I figured a one-for-one substitute would suffice.
I was right. Creating a magical duck fat shell did not require any complex engineering solutions. All I had to do was replace the 2 tablespoons of coconut oil with 2 tablespoons of duck fat and add 7 ounces of dark chocolate to a large Pyrex measuring cup. I microwaved it in 30 second bursts, stirring between each, until it melted and was smooth. Then I poured it over some vanilla ice cream.
I liked it, that’s why I’m telling you. It was deep, dark and chocolaty, with a subtle, zesty smoky flavor. He was also very wealthy and this was the most conspicuous wealth. If I didn’t know that this shell was made of duck fat, I don’t know if I could put it in right away, or at least not until I let a big piece of it melt on my tongue. “It’s duck fat,” I muttered as it softened on my palate. “It’s decadence.”
Duck fat is most noticeable when the sauce is still in liquid form. I dipped a pretzel in it and it was outstanding and quite tasty. Right now I have some magic duck fat potato chips dipped in the shell on waxed paper. I’m not sure if they will completely harden, but if they don’t then it’s ok. I still fully plan to use this sauce as a dip for chips .
Perverted? It depends on your outlook, but it’s definitely delicious.