286366 Sat Apr 29 15:29:00 -0700 2000 20 27 General Chowhounding Topics 0 1535214 Okay, I'm making the hypothetically definitive chocolate malted. I've got the Ronnybrook Milk, the Hagen Daz chocolate and vanilla ice cream (let's not argue flavors or brands yet for the sake of this hypothetical) and the Horlick's Malt. But what brand of chocolate syrup do I use? Everything's Hersey's, Bosco, or Nestle's. Is there a superior syrup available to the lowlies like me? Or do I make my own? If so, will the Joy of Cooking recipe do? Please advice. Someone who doesn't have a life Sat Apr 29 15:29:00 -0700 2000 0 Pete Feliz 1 1535215 Chefs out there....any reason not to use chunk chocolate? Oh, wait...i'll answer that myself. Why not just melt chunk chocolate? Don't add it piping hot, obviously, but just before it sets, it shouldn't warm up the shake too badly. If it's gotta be syrup, U-bet's only for egg creams, and Bosco is crap. I'd go with Hershey's. There are doubtless designer syrups out there, but, again, if I was gonna get fancy, I'd just melt some Valrhona (spelling?) or something. As a Long Island suburban kid, I loved to add all sorts of whacky stuff to homegrown shakes...I was a blenderholic. Graham crackers are a great secret ingredient, as are frozen bananas (work fine with chocolate). A subliminal shake of chili powder (I mean REALLY miniscule) or cinnamon are foxy touches, and you can't go wrong with some vanilla extract, to boot. Think like a ten year old. Obviously, I still do! Bless you for knowing Horlick's, but I'd expect nothing less from the legendary Pete Feliz. ciao Sat Apr 29 16:02:14 -0700 2000 1535214 0 Jim Leff 2 1535216 Sorry to burst your bubble, but I learned of Horlick's from you. Until then, sad to say, it was Carnation(availability). As for your Valrhona(sp? too), melted chocolate "seizes" in cold liquid, causing all sorts of lumps and not mixing as well as it could with the milk. Still, Chocolate Chip Malted Milk Shakes can have their place in society. I'll experiment with some recipes and get back with a formula. Pete Sat Apr 29 18:54:32 -0700 2000 1535215 0 Pete Feliz 3 1535245 I'm new to Chowhound and am having trouble navigating through the messages, so if someone's already mention this, please forgive me. In my mind THE chocolate syrup for malteds is U-Bet. I'm not sure how widely it's available outside of the NY area. This is the time of year to buy it -- the Kosher for Passover version uses sugar rather than corn syrup. And do send in your 75 cents (may be up to $1.50) for the fountain-style pump. Wed May 03 14:41:35 -0700 2000 1535216 0 Lisa Z 4 1535246 I thought I had a grip on the kosher laws. What is this about corn syrup???? Did I miss that in Hebrew school? Is there some kind of animal fat in corn syrup (which would clash with the dairy stuff)? If not, then what why is it verboten? Oy! Wed May 03 14:54:37 -0700 2000 1535245 0 Jeff Goldman 5 1535247 I think it's because you could theoretically make flour out of corn, which could then be used to make leavened bread. A lot of people don't eat rice or potatoes during Passover for the same reason. Wed May 03 15:18:33 -0700 2000 1535246 0 Daveena 6 1535248 Yup, that's why corn syrup is nixed for Passover. Wed May 03 15:51:09 -0700 2000 1535247 0 Lisa Z 7 1535249 Do they have to use Parve chocolate for the syrup? (And what does it mean exactly for chocolate to be Parve? All I know is the chocolate candies at the Seder don't taste like chocolate.) Wed May 03 16:04:16 -0700 2000 1535248 0 Jeremy 8 1535251 For chocolate syrup, I think they just use cocoa powder, which is inherently pareve, i.e. no dairy products. Seder tends to be a meat meal, but Passover lasts for eight days, during which a person might want a milkshake. No malt (made from non-authorized grain) allowed, though. Wed May 03 17:11:52 -0700 2000 1535249 0 MU 9 1535253 Just can't stand the thought of misinfor mation on this board for all posterity. Kosher laws allow potatoes during Passover but no rice or pasta... Wed May 03 22:03:08 -0700 2000 1535251 0 Jessica Shatan 10 1535256 Oh, boy, I was further off than I thought. I was actually about to have some *FRENCH FRIES* with my pork rinds tonight!!!! You saved me just in time.... Do either of you have a good link for the details of the laws?? All I remember is that we always had to SWITCH PLATES...(between the cheeseburgers and the pepperoni pizza) I think I need a refresher -- I can hear my grandmother turning over in her urn. Now pass the bacon.... Thu May 04 01:00:52 -0700 2000 1535253 0 Jeff Goldman 11 1535257 Ooh. Guilty as charged. Talking out of my tuchus. I was thinking about legumes and extrapolated to all things starchy. I was so convinced that I was right that I went and looked up "chametz" on the web - see the link below for a good explanation. Link: http://users.linex.com/yrice/chamfree.html Thu May 04 08:07:28 -0700 2000 1535256 0 Daveena 12 1535260 1st of all, you can have all the french fries you want now that Passover is over. 2nd of all--pepperoni pizza--you're joking right, that's milk and meat. 3rd of all-- my source is the convenient little Dover paperback called something like Jewish Hoiday Cooking. Offers a short description of each holiday, the foods and customs for each holiday and recipes... all for about $5.95. 4th-- to make matters weirder, I am not kosher but I "keep passover" as one friend put it (!) Uh, oh, something tells me this should be posting over on the kosher board...............? Thu May 04 10:51:01 -0700 2000 1535257 0 Jessica Shatan 9 1535258 Hmm... would good dark chocolate be allowed then? or does it have to be specifically marked "Kosher for Passover"? Thu May 04 08:56:33 -0700 2000 1535251 0 Jeremy 10 1535259 It depends on how strict you wanna be. Many folks who say they keep kosher will eat in "non-kosher" restaurants, but the really strict types won't. I'd rank eating good chocolate (dark OR milk) on Passover kind of in the same ballpark as driving to synagogue. Thu May 04 09:46:47 -0700 2000 1535258 0 MU 7 1535278 Also, most people don't realize it, but high-fructose corn syrup is a product of genetic engineering, and that opens a whole 'nother kettle of worms, so to speak (to mix metaphors). Sun May 07 09:04:48 -0700 2000 1535248 0 Frank Language 4 1535327 1. I bought that pump and ended up throwing it out 'cause it pumped so slowly. Pouring from the jar works a lot better. 2. Recently bought Yoohoo syrup instead of my usual Hershey's. Big mistake! It's a lot cheaper and also a lot lousier. If you're not gonna make your own ("JofC" has a recipe), Hershey's/U-Bet rule!! 3. Topdog: Your froz. banana mention reminded me of this -- not a shake, but really good. Dip a banana in hot choc. pudding. I guess it's fondue-ish, but i'm surprised no rest. has this for dessert. Tue May 23 13:39:28 -0700 2000 1535245 0 cinnamongrill/nicksip 1 1535217 Forget"malted milk shake". Its a "malted". The things about it that stand out for me are: 1) It had to be made with milk stored in your freezer 2) The chocolate syrup had to be syrup not melted chocolate which I think will seize when mixed with the icecream 3) I always had a black and white malted which was vanilla icecream and chocolate syrup 4) It had to be mixed in a stainless steel blender container 5)There had to be some lumps of icecream left unblended to plop into your glass when pouring from the blender 6) Lots of malt had to be used because the great malted taste was the most prevalent flavor and the most desirable one for me anyway. 7) The whole thing had to be sufficiently thick but not sludge. 8) One would never drink it through a straw because the whole delectation would be lost if you couldn't get it all over your upper lip. 9) There had to be more than one glassfull and when one was poured, the seconds were sitting in the blender container which was conveniently waiting for you next to your glass. 10) You had to feel like you would explode when you were done or else you had to have another glass. 11) My mouth is watering Sat Apr 29 19:18:53 -0700 2000 1535214 0 Stefany B. 1 1535218 My malt-making days are behind me, for the most part, but don't be surprised if you don't get better results using a lower-butterfat ice cream than Haagen-Daz. And I agree with Stefany not to stint on the malt -- every recipe I've seen doesn't suggest enough. Sun Apr 30 02:15:10 -0700 2000 1535214 0 Dave Feldman 2 1535222 Re: malt quantities: I always ask for extra malt when I get 'em. This may be heresy (sp?) but I go for vanilla or coffee malteds myself. I used to live for the vanilla malteds at Custard Beach when it was on 8th St. MMMMMMMM. Sun Apr 30 18:38:49 -0700 2000 1535218 0 Jessica Shatan 1 1535220 If you decide to go the store-bought syrup route, I've seen Hershey's ads for a new "Special Dark" syrup (i.e., more chocolate, less sugar), though I've yet to see it on a store shelf. I've got a friend who's a ehocolate syrup fan who's asked me to keep an eye out for it; FWIW, he likes Hershey's malted chocolate syrup, too--not for malteds, though, just for chocolate milk. Sun Apr 30 09:51:03 -0700 2000 1535214 0 Caitlin