On Dec 2, 4:52*pm, Sqwertz > wrote:
> On Thu, 2 Dec 2010 14:22:11 -0800 (PST), John Kuthe wrote:
> > On Dec 2, 1:26 pm, "Christopher M." >
> > 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.
>
> -sw

I melted a bunch of Hershey's Kisses the first year I made candy, and
mixed in nuts then spooned it onto waxed paper, and no matter how long
I waited, all I ended up with were wet soft chocolate/nut puddles.

They were delicious, but hardly suitable to put in a candy box!

John Kuthe...