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I am looking to make a chocolate syrup without eggs, that freezes well.

Mien
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Dhara
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  • Hi Dhara and welcome to the site! As far as I know, there are no eggs in most regular chocolate syrups. Have you already tried freezing one? If so, what went wrong or what didn't you like about it? – Mien May 16 '13 at 07:20
  • A bit more detail about what you are trying to do would be useful. Why do you want to freeze chocolate syrup? – GdD May 16 '13 at 07:24
  • Take any recipe for chocolate sorbet and freeze it without churning. – rumtscho May 16 '13 at 07:59
  • I have not tried anything but i am searching on google but dint find any thing – Dhara May 16 '13 at 08:40
  • Why is freezing an issue? Chocolate syrup has a fairly long shelf life in the refrigerator to start with, due to the osmotic pressure the high levels of sugar create, and due to some of the natural components of the cocoa such as theobromine which are anti-bacterial in nature. If you are looking to make a a confection or dessert, as others have said, please describe your goals. See also this thread (mostly the comments) about freezing a syrup ripple in ice cream: http://cooking.stackexchange.com/questions/32016/how-do-i-make-a-turkish-delight-syrup – SAJ14SAJ May 16 '13 at 09:00
  • @SAJ14SAJ I want to create a solid layer like on the chocobar icecreams – Dhara May 16 '13 at 09:03
  • Do you mean a chocolate coating, like on, for example, Dove bars? These are generally not syrup based. See, for example, http://www.chow.com/recipes/29580-chocolate-shell-ice-cream-topping – SAJ14SAJ May 16 '13 at 09:04
  • @SAJ14SAJ no something like this http://www.google.co.in/imgres?imgurl=http://toi.amul.com/icecream/is-chocobar.jpg&imgrefurl=http://toi.amul.com/icecream/atreats.html&h=339&w=438&sz=43&tbnid=6jUZVX5SCnWGRM:&tbnh=90&tbnw=116&zoom=1&usg=__116xO98JKu4ELm7Hi4aoK9sjbCM=&docid=nL0kTwJc4gVZqM&sa=X&ei=ZqGUUaX1J8n3rQfAl4CYAQ&ved=0CDUQ9QEwAQ&dur=296 – Dhara May 16 '13 at 09:06
  • Dove bars are basically the same thing :-) – SAJ14SAJ May 16 '13 at 09:08
  • @Dhara this is not chocolate syrup, this is chocolate glaze. They are very different from a cooking point of view. – rumtscho May 16 '13 at 13:57
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    related: http://cooking.stackexchange.com/questions/16282/no-melt-chocolate-coating-on-ice-cream-bars/16283#16283 – rumtscho May 16 '13 at 14:00

1 Answers1

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The most common methods to create chocolate coated ice cream bars, with or without a stick are to:

  1. Use truly tempered chocolate, which may be more trouble than it is worth
  2. Use a mixture of chocolate thinned with vegetable oil.

See for example, this recipe from Serious Eats.

SAJ14SAJ
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