Thanks for your replies. Last time I tried chopping some Guittard chips very fine (almost shaved) but it made no difference - they ended up as just really tiny hard bits of chocolate. I will probably just use oil, although I'm also intrigued with the idea of using a ganache that has a lot of alcohol. I've used oil before to thin chocolate for dipping and noticed how much it softened when I used too much. Is canola ok? I'm just a little mystified by the process you described - I had figured I would freeze the chocolate and oil first to make it solid, and then break it up before I add it to the ice cream. But what you are saying is that the chocolate/oil LIQUID will harden and break up instantly when I stir it in? I am thinking of what happens when the egg goes into eggdrop soup - TOTALLY different thing, but do you know what I mean? I can't wait to try this. I'm aiming to replicate a B&J's ice cream I had at one of their scoop shops that was just fabulous - one of the best I've ever had. Don't remember the name, but it was basically a smooth intensely coconut ice cream with dark chocolate chunks and roasted almonds. mmmmmmm!!! Anyway, thanks again for your help! Oh, and LOL - brown wax - that is so true! bleh!!!
