On Thu, 02 Dec 2010 18:10:43 -0500, ravenlynne wrote:

> On 12/2/2010 5:52 PM, Sqwertz wrote:
>> On Thu, 2 Dec 2010 14:22:11 -0800 (PST), John Kuthe wrote:
>>
>>> On Dec 2, 1:26 pm, "Christopher >
>>> wrote:
>>>> I want to to decorate some of my imitation Hostess Boston cream pocket pies
>>>> for the holidays with a chocolate drizzle.
>>>>
>>>> What's the best/easiest way to go about this?
>>>>
>>>> Should I melt chocolate?
>>>> Make a ganache?
>>>> Or is there something premade I can just pick up at a cake shop or
>>>> supermarket?
>>>>
>>>> W. Pooh (AKA Winnie P.)
>>>
>>> Real chocolate will not set up after being melted, unless you temper
>>> it first.
>>
>> I don't understand that. I've used melted Hershey chocolate (in
>> the double boiler) and it sets up just fine when I pipe it through
>> a Ziploc with a tiny corner cut off the nipple.
>
> I tried to melt hershey's once and got a lump of waxy chocolate in a
> bunch of liquid that I suspect was oil. did not melt.

Chocolate *is* temperamental (especially if ay sort of water or
humidity is introduced), but I think "temper" was used out of place
in this discussion.

-sw