chocolate question

Gal Called J.J. said:

One time on Usenet said:

nancy (could kill for an egg cream ... putting U-Bet on the shopping list)

What's an egg cream, Nancy?

An NYC treat. Imagine a chocolate ice cream soda without the ice cream,
only richer. :-)

Priscilla

"Priscilla H. Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gal Called J.J. said:

One time on Usenet said:

nancy (could kill for an egg cream ... putting U-Bet on the shopping
list)

What's an egg cream, Nancy?

An NYC treat. Imagine a chocolate ice cream soda without the ice cream,
only richer. :-)

It is a treat. Seltzer, Fox's U-Bet and ... ahhhh! someone help me ...
cream?
No eggs.

nancy

Nancy Young said:

"Priscilla H. Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gal Called J.J. said:

One time on Usenet, "Nancy Young" <[email hidden]> said:
> nancy (could kill for an egg cream ... putting U-Bet on the shopping
> list)

What's an egg cream, Nancy?

An NYC treat. Imagine a chocolate ice cream soda without the ice cream,
only richer. :-)

It is a treat. Seltzer, Fox's U-Bet and ... ahhhh! someone help me ...
cream?
No eggs.

I make 'em with milk/cream, chocolate syrup, and seltzer.

Priscilla

One time on Usenet said:

Gal Called J.J. said:

One time on Usenet, "Nancy Young" <[email hidden]> said:

Quoted message said:

Quoted message said:

Quoted message said:

nancy (could kill for an egg cream ... putting U-Bet on the shopping list)

What's an egg cream, Nancy?

An NYC treat. Imagine a chocolate ice cream soda
without the ice cream, only richer. :-)

I've never had a ice cream soda either. Is it anything like a float?
Still, it sounds good, I'm all for any food that's "rich"... :-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Gal Called J.J. said:

One time on Usenet said:

Gal Called J.J. said:

One time on Usenet, "Nancy Young" <[email hidden]> said:

Quoted message said:

Quoted message said:

> nancy (could kill for an egg cream ... putting U-Bet on the shopping list)

What's an egg cream, Nancy?

An NYC treat. Imagine a chocolate ice cream soda
without the ice cream, only richer. :-)

I've never had a ice cream soda either. Is it anything like a float?
Still, it sounds good, I'm all for any food that's "rich"... :-)

Take a tall glass. Pour in a couple of ounces of cream followed by a
ounce or two of chocolate syrup. Pour in cold seltzer, stirring all the
while. Stick in a straw and slurp it up.

Priscilla

One time on Usenet said:

"Gal Called J.J." wrote:

<snip>

Quoted message said:

Quoted message said:

I've never had a ice cream soda either. Is it anything like a float?
Still, it sounds good, I'm all for any food that's "rich"... :-)

Take a tall glass. Pour in a couple of ounces of cream followed by a
ounce or two of chocolate syrup. Pour in cold seltzer, stirring all the
while. Stick in a straw and slurp it up.

Oh, so that's a soda, eh? I've heard of them over the years (I'm 41),
but never tried one. It sounds good, thanks for the instructions...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

at Wed, 16 Feb 2005 20:01:20 GMT in <[email hidden]>,
[email hidden] (Janet Bostwick) wrote :

Quoted message said:

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

Can I substitute chipped chocolate from a piece of one of those 15

pound

Quoted message said:

blocks of Ghirarardelli for chocolate chips in a recipe?...

Actually it's the other way around. Bagged chocolate chips
are a substitute for block chocolate that's been chopped into
pieces.

Possible issue - Something waxy may be added to the chips
that would effect the texture. Expect softer more chewy
cookies.

There's something rattling around in my brain regarding that issue. But
the recipe called for chips and we'll see how half chips and half chipped
slab works out. Thanks.

Chocolate chips are generally made with less cocoa butter than block
chocolate "couverture". This is so that, used in chocolate chip cookies,
they don't melt as quickly. Very few chocolate chips that I know of add
anything waxy - most of them simply use less cocoa butter (and it's for
this reason that chocolate chips are generally the cheapest format for dark
chocolate - cocoa butter is expensive, and the less you have in there, the
less expensive the chocolate will be).

In a recipe that doesn't call for the chips to be used similarly to a
chocolate chip cookie - folded or stirred or kneaded into a dough or batter
and then baked, block chocolate couverture almost always gives slightly
better results. It's especially true if the chocolate is to be melted:
couverture melts faster and more uniformly. In your quick fudge recipe,
the block chocolate will work perfectly. I should note that in a recipe
that *does* call for chips to be used in their classic application, the
purpose-made chips will perform better. They won't flatten as much and they
resist the streaky, separated effect that block chocolate usually develops.

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)

"Alex Rast" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

at Wed, 16 Feb 2005 20:01:20 GMT in <[email hidden]>,
[email hidden] (Janet Bostwick) wrote :

snip

Quoted message said:

Quoted message said:

Quoted message said:

> Can I substitute chipped chocolate from a piece of one of those 15
pound
> blocks of Ghirarardelli for chocolate chips in a recipe?...

snip

Quoted message said:

Chocolate chips are generally made with less cocoa butter than block
chocolate "couverture". This is so that, used in chocolate chip cookies,
they don't melt as quickly. Very few chocolate chips that I know of add
anything waxy - most of them simply use less cocoa butter (and it's for
this reason that chocolate chips are generally the cheapest format for
dark
chocolate - cocoa butter is expensive, and the less you have in there, the
less expensive the chocolate will be).

In a recipe that doesn't call for the chips to be used similarly to a
chocolate chip cookie - folded or stirred or kneaded into a dough or
batter
and then baked, block chocolate couverture almost always gives slightly
better results. It's especially true if the chocolate is to be melted:
couverture melts faster and more uniformly. In your quick fudge recipe,
the block chocolate will work perfectly. I should note that in a recipe
that *does* call for chips to be used in their classic application, the
purpose-made chips will perform better. They won't flatten as much and
they
resist the streaky, separated effect that block chocolate usually
develops.

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)

Thank you for the information, Alex. You've explained the difference so
that I will be able to keep it in mind.
I used half of each kind of chocolate. The mixture did melt easier in the
pot. I thought that was simply because I'd used my chef's knife and the
chocolate was shaved more than chipped. The candy feels slightly creamier
in the mouth and appears a little smoother to the eye. I definitely like
the flavor better, the Ghirardelli is nice.

I would have reported back yesterday but I never got around to making the
candy. I got snarled up with a phone call to HP tech support. Whatever you
do, never phone tech support anymore. Due to language barrier, I spent over
10 minutes just trying to get my name and phone number across to the tech
person. It was a mutual thing. I absolutely could not understand him and
he for sure couldn't understand me. I only phoned because my first online
chat didn't solve my printer problem. An hour and a half later I simply
hung up the phone. Then I tried online chat again--this time I got someone
that listened and didn't need to run me through all the steps on the techie
cheat sheet. Anyway, after that, I just went to bed with a headache.
Janet

at Fri, 18 Feb 2005 01:40:50 GMT in <[email hidden]>,
[email hidden] (Janet Bostwick) wrote :

....

Quoted message said:

I would have reported back yesterday but I never got around to making
the candy. I got snarled up with a phone call to HP tech support.
Whatever you do, never phone tech support anymore. Due to language
barrier, I spent over 10 minutes just trying to get my name and phone
number across to the tech person.

Ah, the joys of outsourcing. I'd like to point out to every company that
outsources tech support in order to cut costs, that if your tech support
costs are really so staggering as to require you to outsource, you don't
have a tech support problem, you've got a product problem. In other words,
the total number of calls you should *ever* get to tech support should be
minimal. Any product that generates lots of tech support calls is either
badly designed or badly built. A well-designed product should be pretty
turnkey and reliable with any system or configuration.

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)