Hitting The (Chocolate) Sauce
May. 5th, 2010 10:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
frustratedpilotYes, in the name of SCIENCE.
Tried heating some Russell Stover Chocolate sauce in the microwave. It made a mess. Put some of the not-mess portion in sundae dishes on top of no-sugar-added ice cream (which is hard to scoop out for some reason). When the sauce cooled back down it was to the hardness/chewiness of a Tootsie Roll. (This stuff is a lot thicker than the syrup sold in squeeze bottles in the supermarket.)
Tasty, but not habit forming. May try to tweak the heating process to limit the messiness factor in future experiments.
Tried heating some Russell Stover Chocolate sauce in the microwave. It made a mess. Put some of the not-mess portion in sundae dishes on top of no-sugar-added ice cream (which is hard to scoop out for some reason). When the sauce cooled back down it was to the hardness/chewiness of a Tootsie Roll. (This stuff is a lot thicker than the syrup sold in squeeze bottles in the supermarket.)
Tasty, but not habit forming. May try to tweak the heating process to limit the messiness factor in future experiments.
