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.)

"Ema Nymton" > wrote in message
...
> On 12/2/2010 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.)
>
> For a simple drizzle, I would nuke chocolate chips, then add shortening.
> For every cup of chocolate chips, I would add 1 teaspoon of shortening.
>
> Becca

Thank you.


W. Pooh (AKA Winnie P.)

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.

If you want the chocolate to set up like chocolate, use compound
coating. Melt it slowly in the microwave stirring occasionally, then
just dip your fingertips in and drizzle it over what you want it on.
That's how I finish one of my Christmas Candies.

John Kuthe...

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

"Sqwertz" > wrote in message
...
> 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

You're right. It does set, it just isn't as thick. It's thin, like Celine
Dion.


W. Pooh (AKA Winnie P.)

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.
>
> -sw

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.

--
Currently reading: To Try Men's Souls by Newt Gingrich and William
Forstchen

On Thu, 2 Dec 2010 17:57:01 -0500, Christopher M. wrote:

> "Sqwertz" > wrote:

>> 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.
>
> You're right. It does set, it just isn't as thick. It's thin, like Celine
> Dion.

I can get it anywhere from Carpenter to Ward (oops, that's the
ketchup thread).

You're looking for an ornamental decoration. I don't know why John
suggested that BS. But I admit I'm not a reborn chocolatier and am
open to enlightenment.

-sw

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

ravenlynne wrote:

> 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 will seize up if there is any hint of water introduced.
Perhaps by steam or drops. It just won't work then.

Goomba wrote:
>ravenlynne wrote:
>
>> 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 will seize up if there is any hint of water introduced.
>Perhaps by steam or drops. It just won't work then.

The best way for you to melt chocolate is to tuck a bar in your bra.

On Fri, 03 Dec 2010 08:48:01 -0500, Brooklyn1 wrote:

> The best way for you to melt chocolate is to tuck a bar in your bra.

Have a lot of experience with that?

-sw

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...

On Fri, 3 Dec 2010 16:17:21 -0600, Sqwertz wrote:

> On Fri, 03 Dec 2010 08:48:01 -0500, Brooklyn1 wrote:
>
>> The best way for you to melt chocolate is to tuck a bar in your bra.
>
> Have a lot of experience with that?
>
> -sw

he doesn't have much experience with bras or what they contain.

your pal,
blake

On Sat, 4 Dec 2010 12:46:34 -0500, blake murphy
> wrote:

>On Fri, 3 Dec 2010 16:17:21 -0600, Sqwertz wrote:
>
>> On Fri, 03 Dec 2010 08:48:01 -0500, Brooklyn1 wrote:
>>
>>> The best way for you to melt chocolate is to tuck a bar in your bra.
>>
>> Have a lot of experience with that?
>
>he doesn't have much experience with bras or what they contain.

How do you think the best chocolate milk is made, moron mick.

"blake murphy" > wrote in message
...
> On Fri, 3 Dec 2010 16:17:21 -0600, Sqwertz wrote:
>
>> On Fri, 03 Dec 2010 08:48:01 -0500, Brooklyn1 wrote:
>>
>>> The best way for you to melt chocolate is to tuck a bar in your bra.
>>
>> Have a lot of experience with that?
>>
>> -sw
>
> he doesn't have much experience with bras or what they contain.
>
> your pal,
> blake

Are you new here, or what? '-)

He knows every website that has bras on it, and regularly posts them.

OH! You meant actual, real world experience!

On Sat, 4 Dec 2010 15:50:47 -0500, BigBadBubba wrote:

> "blake murphy" > wrote in message
> ...
>> On Fri, 3 Dec 2010 16:17:21 -0600, Sqwertz wrote:
>>
>>> On Fri, 03 Dec 2010 08:48:01 -0500, Brooklyn1 wrote:
>>>
>>>> The best way for you to melt chocolate is to tuck a bar in your bra.
>>>
>>> Have a lot of experience with that?
>>>
>>> -sw
>>
>> he doesn't have much experience with bras or what they contain.
>>
>> your pal,
>> blake
>
> Are you new here, or what? '-)
>
> He knows every website that has bras on it, and regularly posts them.
>
> OH! You meant actual, real world experience!

yes.

your pal,
blake