If you consider yourself a fan of chocolate, you simply must try the Chocolate Board at Southpark Seafood. This board transcends the word dessert, being more like a symphony of texture and flavor that satisfies every note of the dessert-craving audience that makes up your taste buds. I mean, just look at it!
Recently added, the newest edition of Southpark Seafood’s Chocolate Board features flourless cake, brownie, cookies, toffee, toasted coconut gelato, caramel, and amarena cherries all culminating in a complete flavor and texture explosion! You’ll experience silky, fudgy, crisp, frozen and gooey elements, and to top it all off, the shattering fun of homemade Magic Shell-type chocolate topping*. One of the new additions, the toasted coconut gelato, not only lends a beautiful temperature surprise but also highlights the very sophisticated roasted and nutty aspects of the different chocolates used in each component. There are endless combinations and ways to enjoy this Chocolate Board. Whether you share it with your friends or decide to keep it for yourself – and no one would blame you if you did – it is a wonderful note to end your dining experience here at Southpark Seafood.
Homemade Magic Shell
*Want to make the fun of homemade Magic Shell-type chocolate at home? Would you believe me if I told you it was only two ingredients mixed with just a pinch of science? Essentially, emulsifying coconut oil (or rather, suspending globules into a liquid) into chocolate will create a chocolate topping that is stable as a liquid at warm room temperature and almost instantly transformed into a solid once it hits the cold gelato (or Oreos, or bananas, or the Twinkies you keep in your freezer). The melting point of coconut oil is 76 degrees F, so if your kitchen is relatively warm then the chocolate topping will keep liquid. If not, however, you can just pop it in the microwave for a few seconds and it will liquefy in no time. This is such a fun an easy topping to make… you don’t even have to dirty more than one dish!
- 2 cups bittersweet chocolate (either in chip form or finely chopped from bars)
- 3 tablespoons unrefined coconut oil (this lends to the chocolate topping marrying with the coconut flavors of the board, but you can use refined coconut oil to neutralize/remove the coconut flavor if you prefer)
Melt chocolate and coconut oil together over a double boiler stirring constantly, or heat in a microwave safe bowl at 15 second intervals. If you heat the chocolate too much it may break forming hard specks in your topping but you can re-emulsify the topping by putting the mixture into a high speed blender.
Transfer the Magic Shell into a squeeze bottle or other container and store at room temperature. If left untouched for a long time some of the oil may separate out, but just give it a stir and it should be fine.
by Allison Wiseman