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Thread: Drizzles

  1. #1
    Magz is offline Assistant Cook
    Join Date
    Dec 2008

    Default Drizzles

    I'm trying to make a chochlet Drizzle sause or icing that when you pour it over your cake or cookies it goes hard at room temp so that i don't have to put into the frige. Does anyone know how to do this?

  2. #2
    Michelle's Avatar
    Michelle is offline Cook
    Join Date
    Aug 2008


    I don't know about the not putting it in the fridge part, but I read that to get the chocolate sauce to harden on ice cream they use edible wax.

  3. #3
    NYCLipo's Avatar
    NYCLipo is offline Senior Cook
    Join Date
    Sep 2009


    Ingredients making chocolate drizzle sauce:

    6 tbsp golden syrup
    150g broken dark chocolate

    Heat 6 tbsp golden syrup and 150g broken dark chocolate in a small pan in a medium heat, stirring until chocolate was melted. Then you can serve it with ice cream, pancakes or fruit.

    Hope this could help.


  4. #4
    Amy is offline Assistant Cook
    Join Date
    Oct 2009
    Nocona, TX


    I am still working this out myself, but I seem to find that adding just a little shortening to the chocolate when you melt it, maybe 1-2 Tbsp to a cup, seems to keep the chocolate liquid longer for dipping and drizzling, and sets up firm after, perhaps a half hour.

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