Place the wick at the bottom of a paper cup, glass jar, or any cup that you’ll be able to remove. Melt two-thirds of the chocolate and pour into the cup, coating the sides and bottom of the cup. Place in the fridge until fully set.
Meanwhile, place the remaining chocolate in a bowl. Heat the coconut oil and pour over the chocolate. Let sit for 1 minute. Add salt, then whisk until smooth and glossy. Allow the ganache to cool slightly so it thickens but remains
pourable.Make sure the wick is in the center of the chocolate shell and carefully pour the ganache around the wick. Refrigerate until completely set, about one hour. When ready, light the wick and enjoy dipping!
Directions
Notes:
Be aware that certain wicks will be a hashgachah problem, so ask your rav before you use any wick.
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...