In news:rec.food.cooking, " > posted on
Sun, 13 Feb 2011 20:22:59 -0800 (PST) the following:

> On Feb 12, 6:58+AKA-pm, Damaeus > wrote:
>
> > Now how do I go about converting these rather bitter, semi-sweet
> > chocolate chips into something sweeter without ending up with a mess?
>
> You could always make something like buckeyes.

Actually I'll see if I can find a way to add something to it to make it
syrupy, but into something that won't freeze hard. I'll use it as a swirl
for homemade ice cream. The sweetness of the ice cream will be a nice
contrast for semi-sweet chocolate. I just want it to be soft in the
freezer. Some alcohol content will help, but I think it needs something
more. I think the corn syrup will help, but that would sweeten the
chocolate a lot. Still I don't think it'd be bad. Maybe I'd even use
marshmallows instead of the corn syrup. Marshmallows in Rocky Road ice
cream don't seem to freeze very hard at all.

I need to get some kind of injector that will let me fill a big, fat
syringe with chocolate syrup, then I'd stick it down into the bottom of
the container of ice cream and move it around, swirling toward the top
while I empty the tube.

Damaeus