The Chocolate Shake, Perfection?

Author Message
tastysavant
  • Total Posts : 7
  • Reward points : 0
  • Joined: 12/26/2005
  • Location: Oxford, AL
The Chocolate Shake, Perfection? - Mon, 12/26/05 7:34 PM
0
Hello everyone. This is my very first post after lurking around here for some time. I must say that this site has been immensely helpful to me, and I hope my posts (and your replies) will add something invaluable to this site.

For a little information, I am in the planning process of opening a traditional burger joint (burger, fries, and shakes only, if you please). As a simple beginning I would like to share one subset of recipes at a time (varying on what my interests are at that time) to get the ‘perfect’ item in its respective category (burger, fry or shake).

In this particular post I would like to go over what has been striking my fancy as of lately, the chocolate shake.

Obviously, if anyone here has any original, or not spoken of ideas, I would love to hear them. But first, I guess, I should say what I think a chocolate shake should be, and this is where the problem for me exists. When it comes to other foods (pommes frites, for example) there is a traditional recipe that produces what is generally considered the best fry. When it comes to the chocolate shake though, I find there are two schools of thought. The first shake is what you would generally find at a good ol’ mom and pop place: vanilla ice cream, milk and chocolate flavored syrup. The other (and generally considered the more gourmet of the two) consists of the same vanilla ice cream, milk (but less than the first shake) and a chocolate ganache.

For the life of me I can’t decide which is the better of the two. So, here are the basic generic recipes for each (both can have more or less milk added depending on how thick or thin you preference is):

Mom and Pop Chocolate Milkshake

4 scoops vanilla ice cream
1/2 cup of milk
3 tablespoons chocolate flavored syrup

Gourmet (for a lack of words) Chocolate Milkshake

4 scoops vanilla ice cream
¼ cup of milk
¼ cup chocolate ganache

(For those who don’t know, a simple chocolate ganache can be made by bringing 8-ounces of heavy cream to a boil and then combining to an equal amount of bittersweet chocolate, and mixing until smooth, and then letting it cool to room temperature. At this point it can be covered and stored in the refrigerator for up to 2 weeks.)

As an aside, I would say I prefer the version made with the chocolate ganache, but most people can’t stand up to such a strong taste of chocolate (and it probably doesn’t help that they’ve grown up on hershey’s syrup (shutter).

Would anyone with a love of shakes mind trying these recipes when they get a chance and giving me their honest opinion? Or if you consider yourself a guru of chocolate shakes, let me in on your technique!

Cheers,
Rick.

Michael Hoffman
  • Total Posts : 17795
  • Reward points : 0
  • Joined: 7/1/2000
  • Location: Gahanna, OH
RE: The Chocolate Shake, Perfection? - Mon, 12/26/05 8:39 PM
0
Now you see, I don't consider what you plan to make a milk shake. I grew up loving milk shakes, and there was never a milk shake that had any ice cream in it. It was milk, syrup and a stand mixer. That's it. That's why I have not had a milk shake -- or a malt, which was a shake with malt powder added -- in more than 40 years. There were two variations on a milk shake that did have ice cream. One was called a float. It was a regular milk shake to which a scoop of ice cream was added -- after it came off the mixer. The other was called a freeze. For a freeze a scoop of ice cream was added before the shake went onto the mixer. If it can't be sipped easily through a straw, as far as I'm concerned it's just softened ice cream, not a milk shake.

garryd451
  • Total Posts : 698
  • Reward points : 0
  • Joined: 12/28/2004
  • Location: dowagiac, MI
RE: The Chocolate Shake, Perfection? - Mon, 12/26/05 8:58 PM
0
quote:
Originally posted by Michael Hoffman

Now you see, I don't consider what you plan to make a milk shake. I grew up loving milk shakes, and there was never a milk shake that had any ice cream in it. It was milk, syrup and a stand mixer. That's it. That's why I have not had a milk shake -- or a malt, which was a shake with malt powder added -- in more than 40 years. There were two variations on a milk shake that did have ice cream. One was called a float. It was a regular milk shake to which a scoop of ice cream was added -- after it came off the mixer. The other was called a freeze. For a freeze a scoop of ice cream was added before the shake went onto the mixer. If it can't be sipped easily through a straw, as far as I'm concerned it's just softened ice cream, not a milk shake.




After reading Mr Hoffman's quote, I thought to myself, I never heard of a milk shake without ice cream! This can't be right! So I googled "milk shake". I found 4 or 5 sites that said a milk shake has ice crean in it, in only the United States! The sites also said there are alot of places in New England, have milk shakes with NO ice cream in them!

The Travelin Man
  • Total Posts : 3698
  • Reward points : 0
  • Joined: 3/25/2003
  • Location: Central FL
RE: The Chocolate Shake, Perfection? - Mon, 12/26/05 9:27 PM
0
quote:
Originally posted by garryd451

After reading Mr Hoffman's quote, I thought to myself, I never heard of a milk shake without ice cream! This can't be right! So I googled "milk shake". I found 4 or 5 sites that said a milk shake has ice crean in it, in only the United States! The sites also said there are alot of places in New England, have milk shakes with NO ice cream in them!


Come on....you have been around here long enough. How could you have even considered that Hoffman was wrong?

Pigiron
  • Total Posts : 1384
  • Reward points : 0
  • Joined: 5/11/2005
  • Location: Bergen County, NJ
RE: The Chocolate Shake, Perfection? - Mon, 12/26/05 10:12 PM
0
quote:
Originally posted by stevekoe



Come on....you have been around here long enough. How could you have even considered that Hoffman was wrong?


Or more importantly, things can be done correctly only one way: the way HE says.

Billfish
  • Total Posts : 397
  • Reward points : 0
  • Joined: 9/24/2003
  • Location: Georgetown, DE
RE: The Chocolate Shake, Perfection? - Mon, 12/26/05 11:22 PM
0
In the North Shore area of Massachusetts,(North of Boston and coastal:towns like Lynn,Revere,Beverly)ordering a milk shake will get you milk and syrup,no ice cream.
If you want ice cream in your drink you ask for a "frappe".
Obviously this doesnt apply if you are at a non-local chain like Friendlys or Denny's.

tastysavant
  • Total Posts : 7
  • Reward points : 0
  • Joined: 12/26/2005
  • Location: Oxford, AL
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 10:57 AM
0
quote:
Originally posted by garryd451

quote:
Originally posted by Michael Hoffman

Now you see, I don't consider what you plan to make a milk shake. I grew up loving milk shakes, and there was never a milk shake that had any ice cream in it. It was milk, syrup and a stand mixer. That's it. That's why I have not had a milk shake -- or a malt, which was a shake with malt powder added -- in more than 40 years. There were two variations on a milk shake that did have ice cream. One was called a float. It was a regular milk shake to which a scoop of ice cream was added -- after it came off the mixer. The other was called a freeze. For a freeze a scoop of ice cream was added before the shake went onto the mixer. If it can't be sipped easily through a straw, as far as I'm concerned it's just softened ice cream, not a milk shake.




After reading Mr Hoffman's quote, I thought to myself, I never heard of a milk shake without ice cream! This can't be right! So I googled "milk shake". I found 4 or 5 sites that said a milk shake has ice crean in it, in only the United States! The sites also said there are alot of places in New England, have milk shakes with NO ice cream in them!



I'm in the same camp as you. I haven't heard of one without ice cream either, I guess I'll make one later on today and give you guys the blow by blow comparison. (Thanks Mr. Hoffman for bringing this to my attention (although you have just added a third option to my anguish ))

Michael Hoffman
  • Total Posts : 17795
  • Reward points : 0
  • Joined: 7/1/2000
  • Location: Gahanna, OH
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 11:00 AM
0
quote:
Originally posted by Pigiron

quote:
Originally posted by stevekoe



Come on....you have been around here long enough. How could you have even considered that Hoffman was wrong?


Or more importantly, things can be done correctly only one way: the way HE says.

That's not what "HE" says.

Michael Hoffman
  • Total Posts : 17795
  • Reward points : 0
  • Joined: 7/1/2000
  • Location: Gahanna, OH
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 11:01 AM
0
quote:
Originally posted by Billfish

In the North Shore area of Massachusetts,(North of Boston and coastal:towns like Lynn,Revere,Beverly)ordering a milk shake will get you milk and syrup,no ice cream.
If you want ice cream in your drink you ask for a "frappe".
Obviously this doesnt apply if you are at a non-local chain like Friendlys or Denny's.


I forgot about frappes in Massachusetts. That's what we called a freeze in Southern Connecticut.

tastysavant
  • Total Posts : 7
  • Reward points : 0
  • Joined: 12/26/2005
  • Location: Oxford, AL
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 11:08 AM
0
from answers.com

1. A beverage made of milk, flavoring, and ice cream, shaken or whipped until foamy. Also called shake; also called regionally cabinet, frappe; Also called velvet.

2. New England. A beverage made of milk and flavored syrup, whipped until foamy.

REGIONAL NOTE To most Americans, a milk shake, that thick, sweet accompaniment to a hamburger and fries, naturally includes ice cream. But speakers in parts of New England make finer distinctions in their ice cream terminology. To a person living in Rhode Island or the adjoining part of Massachusetts, a milk shake consists of milk shaken up with flavored syrup and nothing more; if ice cream is included, the drink is called a cabinet, possibly, says food writer John F. Mariani in The Dictionary of American Food and Drink, named after the square wooden cabinet in which the mixer was encased. Farther north in New England, the same drink is called a velvet or a frappe (from French frapper, “to ice”).


Do most people consider the version without ice cream a fancy chocolate milk? (I mean, I'm not sure how many people have ever heard of a milk shake (outside of the north east) without ice cream, and as I stated earlier, I sure hadn't).

joanie41
  • Total Posts : 401
  • Reward points : 0
  • Joined: 7/7/2002
  • Location: Columbia, MD
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 11:17 AM
0
I think you have a lot of options here. I mean, we're talking about inherently yummy stuff: milk, ice cream (or not), flavorings (upscale or regular), and so on.

If I went to your shop, and you offered several different types of a chocolate shake, including a frothy chocolate milk, a "traditional" shake, and a shake that went to college (fancy chocolate flavorings, etc), AND you had a little description of each, I'd be happy as a clam. Again, this isn't rocket science, and you could easily offer all three options without things getting too complicated.

If it were my shop, I'd offer a vanilla shake (not everyone eats chocolate) and I'd make sure I offered malt, which is MY favorite add-in!

Have fun with this -- it's a happy dilemma!

tastysavant
  • Total Posts : 7
  • Reward points : 0
  • Joined: 12/26/2005
  • Location: Oxford, AL
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 11:37 AM
0
quote:
Originally posted by joanie41

I think you have a lot of options here. I mean, we're talking about inherently yummy stuff: milk, ice cream (or not), flavorings (upscale or regular), and so on.

If I went to your shop, and you offered several different types of a chocolate shake, including a frothy chocolate milk, a "traditional" shake, and a shake that went to college (fancy chocolate flavorings, etc), AND you had a little description of each, I'd be happy as a clam. Again, this isn't rocket science, and you could easily offer all three options without things getting too complicated.

If it were my shop, I'd offer a vanilla shake (not everyone eats chocolate) and I'd make sure I offered malt, which is MY favorite add-in!

Have fun with this -- it's a happy dilemma!


Come to think of it, I think you've hit the nail on the head. Not everyone's idea of perfection is the same, and the fact that all three options are variations onto themselves makes having all three a no brainer.

Alright, its decided, all three it is. Now its time for me to do some happy experimenting to get what I think is best for each .

And yes, vanilla and malts are a must!

Michael Hoffman
  • Total Posts : 17795
  • Reward points : 0
  • Joined: 7/1/2000
  • Location: Gahanna, OH
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 11:41 AM
0
Don't forget strawberry and butterscotch. But limit the malts to the chocolate and vanilla. I'll have a chocolate malt float, please.

tastysavant
  • Total Posts : 7
  • Reward points : 0
  • Joined: 12/26/2005
  • Location: Oxford, AL
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 1:27 PM
0
quote:
Originally posted by Michael Hoffman

Don't forget strawberry and butterscotch. But limit the malts to the chocolate and vanilla. I'll have a chocolate malt float, please.


Mmmmmmm...butterscotch milkshake...sounds good, how do you make yours?

TJ Jackson
  • Total Posts : 4480
  • Reward points : 0
  • Joined: 7/26/2003
  • Location: Cincinnati, OH
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 1:30 PM
0
I am nowhere near as old as the venerable Mr Hoffman, and do not ever recall a milkshake (or malt) not having ice cream blended into it.

What he is calling a milkshake, I would call a chocolate milk.

*shrug*

To get to the actual question posed, though, I think that there are many people, women particularly, who would really enjoy a shake made in the "granache" fashion, but for the average person pairing a shake with burger and fries, no, it'd be too strong.

If you want to sell these together, I'd suggest going with the non-granache method.

Is there any reason the granache version could not be offerred as a special or an alternative? Probably at a somewhat higher price, I'd wager?

Michael Hoffman
  • Total Posts : 17795
  • Reward points : 0
  • Joined: 7/1/2000
  • Location: Gahanna, OH
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 1:50 PM
0
quote:
Originally posted by tastysavant

quote:
Originally posted by Michael Hoffman

Don't forget strawberry and butterscotch. But limit the malts to the chocolate and vanilla. I'll have a chocolate malt float, please.


Mmmmmmm...butterscotch milkshake...sounds good, how do you make yours?

I didn't make them. I ordered them. It was just butterscotch syrup spquirted into the milk shake (stainless) container and milk. It was then put on the stand mixer and, well, mixed to the usual froth. It was made the same way as any other milkhake -- bearing mind that I'm still talking about the milkshakes I grew up with -- no ice cream.

Michael Hoffman
  • Total Posts : 17795
  • Reward points : 0
  • Joined: 7/1/2000
  • Location: Gahanna, OH
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 1:54 PM
0
FYI: I just got off the phone with my sister, who lives in West Haven, Connecticut, and she assured me that a milkshake is still a milkshake there and it contains no ice cream, unless you order a float (a scoop of ice cream added after the shake is made) or a freeze (a scoop added prior to mixing), also known in Massachusetts as a frappe. She said you can get the things most of the people here think of as milkshakes at the usual fast-food places, only.

TJ Jackson
  • Total Posts : 4480
  • Reward points : 0
  • Joined: 7/26/2003
  • Location: Cincinnati, OH
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 1:56 PM
0
Bizarre :-)

Another interesting regional difference :-)

bullmf
  • Total Posts : 6
  • Reward points : 0
  • Joined: 11/5/2005
  • Location: jacksonville, FL
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 2:52 PM
0
Different regions have different names. I live in the South, and milkshakes contain ice cream, ALWAYS! Also down here, milk with chocolate syrup is called chocolate milk. No need to get upset because people have different names for different items?

Michael Hoffman
  • Total Posts : 17795
  • Reward points : 0
  • Joined: 7/1/2000
  • Location: Gahanna, OH
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 3:22 PM
0
quote:
Originally posted by bullmf

Different regions have different names. I live in the South, and milkshakes contain ice cream, ALWAYS! Also down here, milk with chocolate syrup is called chocolate milk. No need to get upset because people have different names for different items?

Gee, where I come from milk with chocolate syrup is called chocolate milk, too. When you put it on a mixer, though, it's called a milkshake.

TJ Jackson
  • Total Posts : 4480
  • Reward points : 0
  • Joined: 7/26/2003
  • Location: Cincinnati, OH
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 3:38 PM
0
heh, to clarify: doesn't matter over the course of my life whether it is put in a mixer or shook in a can or run through a centrifuge or shot to the moon and back -- milk + chocolate syrup = chocolate milk.

and no, I'm not upset about it, it's actually pretty interesting

Michael Hoffman
  • Total Posts : 17795
  • Reward points : 0
  • Joined: 7/1/2000
  • Location: Gahanna, OH
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 3:46 PM
0
quote:
Originally posted by TJ Jackson

heh, to clarify: doesn't matter over the course of my life whether it is put in a mixer or shook in a can or run through a centrifuge or shot to the moon and back -- milk + chocolate syrup = chocolate milk.


Then I would suggest you not order a chocolate milkshake in Southern New England because that's what you're going to get -- unless, of course, you are in a McDonald's, Wendy's of Burger King.

tmiles
  • Total Posts : 1908
  • Reward points : 0
  • Joined: 10/1/2004
  • Location: Millbury, MA
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 4:26 PM
0
On of my favorites (they call it a "shake") is at the seasonal Ronnies on Rt 20 in Auburn Mass. You get it on the clams/burgers/fries side. It is made from a premix in a machine as at McDs, but they use a different premix, because it is great. You can also get the traditional "frappe" on the ice cream side. Unlike most roadfood places, Ronnies has 2 buildings with the same parking lot. I also like the chocolate shake at the Johnny Rockets at the Providence Place Mall.........I know that it is a chain, but it's good!

tastysavant
  • Total Posts : 7
  • Reward points : 0
  • Joined: 12/26/2005
  • Location: Oxford, AL
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 5:47 PM
0
quote:
Originally posted by TJ Jackson

heh, to clarify: doesn't matter over the course of my life whether it is put in a mixer or shook in a can or run through a centrifuge or shot to the moon and back -- milk + chocolate syrup = chocolate milk.



LOL ... I'd have to agree, but I'm from the south....

jvsmom
  • Total Posts : 462
  • Reward points : 0
  • Joined: 5/11/2001
  • Location: Braintree, MA
RE: The Chocolate Shake, Perfection? - Tue, 12/27/05 7:06 PM
0
Now don't forget about the "cabinet" in Rhode Island and the "concrete" in the midwest (or is it vice versa?). Aren't those what we in Boston call frappes?

enginecapt
  • Total Posts : 3486
  • Reward points : 0
  • Joined: 6/4/2004
  • Location: Fontana, CA
RE: The Chocolate Shake, Perfection? - Fri, 01/13/06 4:11 AM
0
quote:
Originally posted by Michael Hoffman

Don't forget strawberry and butterscotch. But limit the malts to the chocolate and vanilla.
Don't listen to him. If a customer like myself comes in and
orders a strawberry malted, do it. They're heaven.

FoodBully
  • Total Posts : 44
  • Reward points : 0
  • Joined: 1/31/2004
  • Location: Little Rock, AR
RE: The Chocolate Shake, Perfection? - Fri, 01/13/06 9:06 AM
0
Here in Little Rock, the Purple Cow restaurant serves my favorite "milk shake" called the Triple Treat Chocolate Malt. It consists of chocolate ice cream, chocolate syrup, and shaved white chocolate sprinkled on top. And yes it's served in a traditional glass with the silver mixer glass alongside. Yum!

http://www.purplecowlr.com

octopus
  • Total Posts : 264
  • Reward points : 0
  • Joined: 7/1/2005
  • Location: Clifton Park, NY
RE: The Chocolate Shake, Perfection? - Mon, 01/16/06 1:11 PM
0
quote:
Originally posted by Shewmaker

Here in Little Rock, the Purple Cow restaurant serves my favorite "milk shake" called the Triple Treat Chocolate Malt. It consists of chocolate ice cream, chocolate syrup, and shaved white chocolate sprinkled on top. And yes it's served in a traditional glass with the silver mixer glass alongside. Yum!

http://www.purplecowlr.com


Sounds good to me, I never understood why you would even consider making a Chocolate Shake with Vanilla Ice Cream. Dont get me wrong I like Vanilla as much as the next guy. But a Chocolate Shake should be made from chocolate. :P

garryd451
  • Total Posts : 698
  • Reward points : 0
  • Joined: 12/28/2004
  • Location: dowagiac, MI
RE: The Chocolate Shake, Perfection? - Mon, 01/16/06 1:19 PM
0
Years ago, I used get Hot Fudge Milk Shakes or Hot Fudge Malts, this was before I was fat and before I knew what Cholesterol is!

BuddyRoadhouse
  • Total Posts : 4074
  • Reward points : 0
  • Joined: 12/10/2004
  • Location: Des Plaines, IL
RE: The Chocolate Shake, Perfection? - Mon, 01/16/06 3:31 PM
0
quote:
Originally posted by tastysavant



Come to think of it, I think you've hit the nail on the head. Not everyone's idea of perfection is the same, and the fact that all three options are variations onto themselves makes having all three a no brainer.

Alright, its decided, all three it is. Now its time for me to do some happy experimenting to get what I think is best for each .

And yes, vanilla and malts are a must!


Tasty, you seem like a guy who is sincere about putting out a quality product. Now I'm no retail expert, but I am a small businessman with a food product on the market(previously discussed in other forums), so I think I can speak with just a little authority here.

If you go into this venture trying to please all palates at all times, especially with a plan to serve three different regional types of milk shakes, you're setting yourself up for confusion and disaster(IMHO). I respect your wanting to get this thing right, but, you're making things way too complicated for yourself and your new business. Start by pleasing your own palate and then make only necessary changes to suit your market.

Example: I recently described an experience at a place called Relish in a thread called "Christmas in KC". The owner of Relish has a concept wherein he sells nothing but hot dogs, prepared in traditional regional styles (i.e. Chicago style dogs, slaw dogs, chili dogs, etc.). My wife and I, being from Chicago, decided to give him the challenge and ordered a Chicago style dog. The owner had obviously done his homework, travelling to Chicago and checking out numerous places in order to get a fuller understanding of the traditional Chicago hot dog. All the right pieces were in place; Vienna Beef Dog, mustard, onion, neon green relish, tomato, celery salt, sport peppers, and a big old pickle. But he made some subtle changes to please his own palate and to suit the tastes of his Kansas City audience. First, because he wanted a sharper, more distinct mustard flavor, he substituted a slightly brown, grained mustard for the traditional yellow that is common (and some think required) back here. Second, instead of a boiled or steamed dog, he went with a grilled dog. Not heresy, but not the overwhelmingly traditional Chicago method either. He explained that while he would have preferred to serve a boiled hot dog, his KC customers would reject it.

Now if you were opening up a store that sold nothing but milk shakes, as Relish does hot dogs, I would say go for the three way shake menu. In fact why stop there? There must be other regional differences, even international differences that could be identified. For you though, the shake is just one part of a bigger picture.

Make yourself happy. Please your palate. Make minimal, necessary adjustments to please your customers. As long as you are serving a quality product, it will shine through.

Hope this was helpful. Good luck and best wishes,

Buddy

HotDogHead
  • Total Posts : 665
  • Reward points : 0
  • Joined: 4/19/2004
  • Location: Denver, CO
RE: The Chocolate Shake, Perfection? - Mon, 01/16/06 4:03 PM
0
If you can, try watching "The Secret Life of - Milk Shakes" on the Food Network. As I recall, there was a chocolate shake made with a scoop of vanilla, a scoop of chocolate and milk. It looked pretty tasty.

http://www.foodnetwork.com/food/show_sf/episode/0,1976,FOOD_17616_37992,00.html

CookieMonster
  • Total Posts : 3
  • Reward points : 0
  • Joined: 3/1/2006
  • Location: Bobland, CO
RE: The Chocolate Shake, Perfection? - Thu, 03/2/06 7:52 PM
0
I grew up in NY, where a milkshake was what most of us think of -- made with ice cream. What a shock I had when I moved to New England and ordered a milkshake. It was indeed what I would call chocolate milk. Ick. And a frappe was what I would call a milkshake. But don't knock New England -- they had some of the best local ice cream stands (haven't lived there in over ten years, so don't know if they still do). I ate a lot of ice cream while living in New England, and I'm not a big fan of ice cream!

I do, however, love chocolate milkshakes. A milkshake should be so thick that you can't suck it up through a straw. Those milkshakes made with pre-made mixes are not milkshakes!! My father, whose parents owned a soda fountain, told me that the trick to a good milkshake was to make sure the milk was really cold (like, put it in the freezer for a while before making the milk shake)......

mayor al
  • Total Posts : 15057
  • Reward points : 0
  • Joined: 8/20/2002
  • Location: Louisville area, Southern Indiana
RE: The Chocolate Shake, Perfection? - Thu, 03/2/06 8:57 PM
0
To clarify all of the above...and add some tangent products...

1. As a SoCal young man stationed at Ft Devens Mass in the 60's, I was appalled by the lack of 'density' in the ice cream based beverages. Namely the Milk Shakes (no ice cream in them) Frappes, I learned were what I had grown up with out West.

2 DQ makes a great Shake or Malt, Butterscotch and other flavors too, using their soft serve mix in stead of the 'hard ice cream' we have been discussing.

3 On the West Coast at the Foster Freeze and DQ stands back in the 60's we would order a BOSTON SHAKE. That was a thick milk shake with a DQ soft-serve sundae built into it...looking somewhat like a Float but with the topping visible (hot fudge?) Usually the sundae flavor matched the shake flavor...Chocolate/chocolate or Butterscotch/butterscotch, but having a Hot FUdge sundae float in your butterscotch shake was a real treat too.

4. Lastly.(1964-65) Cooking at a HoJo's on Rt 95 north of Boston I soon learned that Milk Shake was the thin, no ice cream beverage described by others... Then Velvet, Cabinet, Frappe, Concrete, and Thick Shake were pretty much interchangable terms for what the rest of the USA calls a "Shake".

garryd451
  • Total Posts : 698
  • Reward points : 0
  • Joined: 12/28/2004
  • Location: dowagiac, MI
RE: The Chocolate Shake, Perfection? - Thu, 03/2/06 10:28 PM
0
quote:
Originally posted by Al-The Mayor-Bowen

To clarify all of the above...and add some tangent products...

1. As a SoCal young man stationed at Ft Devens Mass in the 60's, I was appalled by the lack of 'density' in the ice cream based beverages. Namely the Milk Shakes (no ice cream in them) Frappes, I learned were what I had grown up with out West.

2 DQ makes a great Shake or Malt, Butterscotch and other flavors too, using their soft serve mix in stead of the 'hard ice cream' we have been discussing.

3 On the West Coast at the Foster Freeze and DQ stands back in the 60's we would order a BOSTON SHAKE. That was a thick milk shake with a DQ soft-serve sundae built into it...looking somewhat like a Float but with the topping visible (hot fudge?) Usually the sundae flavor matched the shake flavor...Chocolate/chocolate or Butterscotch/butterscotch, but having a Hot FUdge sundae float in your butterscotch shake was a real treat too.

4. Lastly.(1964-65) Cooking at a HoJo's on Rt 95 north of Boston I soon learned that Milk Shake was the thin, no ice cream beverage described by others... Then Velvet, Cabinet, Frappe, Concrete, and Thick Shake were pretty much interchangable terms for what the rest of the USA calls a "Shake".


Yep, I remember the Boston Shakes at Tastee Freezes in Michigan in the the 1950's and 1960's. There were alot of Tastee Freezes in Michigan in the 1950's and the 1960's, then they died out in the 1970's.

Rev.Bucky
  • Total Posts : 57
  • Reward points : 0
  • Joined: 5/3/2004
  • Location: Medford, OR
RE: The Chocolate Shake, Perfection? - Sat, 04/15/06 4:11 AM
0
Malt is great in so many shakes, don't limit it to just chocolate or Vanilla, that's Milkshake facism!! In fact, a milkshake I came up with is: Cherry syrup, Pineapple, and Malt, it tastes like Pineapple Upside down cake, mmmm.

And I find this very appropriate, Thanx Jonathan Richman, from the It's Time for Johnathan album Double Chocolate Malted!:


Double chocolate malted
(yeah yeah yeah)
No mam a single is not enough not enough no
(no no no)
I want a double chocolate malted today
(yeah yeah yeah)
I want that horlex brand of chocolate malted
(yeah yeah yeah)
yeah I want two scoops!
(yeah yeah yeah)
I don't want just a single
(no no no)

double chocolate malted
(yeah yeah yeah)
double chocolate malted for me
(yeah yeah yeah)
double chocolate malted for me today
(yeah yeah yeah)

I want chocolate malted with chocolate ice cream
(yeah yeah yeah)
don't use vanilla
(no no no)
two scoops and I want two things of horlex malted
(yeah yeah yeah)

double chocolate malted thank you
(yeah yeah yeah)
I dont want any marachino cherries dont puts nuts on it
(no no no)
no nuts no nuts
(no no no)

no whipped cream either
(no no no)
no marshmellow
(no no no)
but lots of malt
(yeah yeah yeah)

double chocolate malted
(yeah yeah yeah)
double chocolate malted today thank you
(yeah yeah yeah)
double chocolate malted today
(yeah yeah yeah)

double chocolate malted
(yeah yeah yeah)
double chocolate malted
(yeah yeah yeah)
double chocolate malted today
(yeah yeah yeah)

I don't want any vanilla ice cream no

(no no no)

yeah you already know about no nuts right

dbouma
  • Total Posts : 3
  • Reward points : 0
  • Joined: 6/5/2006
  • Location: menifee, CA
RE: The Chocolate Shake, Perfection? - Mon, 06/5/06 1:37 AM
0
If you go to www.softservedepot, they have home made ice cream maker kits and home made shake maker kits with different flavor option kits. They rock!

www.softservedepot.com

roadrash
  • Total Posts : 231
  • Reward points : 0
  • Joined: 6/5/2006
  • Location: Glendale, AZ
RE: The Chocolate Shake, Perfection? - Thu, 06/8/06 12:20 AM
0
To me, the perfect chocolate shake/frappe has GOT to be made with chocolate ice cream, whole milk and Hershey's chocolate syrup. Ideally, the ice cream is Hershey's too. Delicious!

garryd451
  • Total Posts : 698
  • Reward points : 0
  • Joined: 12/28/2004
  • Location: dowagiac, MI
RE: The Chocolate Shake, Perfection? - Thu, 06/8/06 7:51 AM
0
quote:
Originally posted by roadrash

To me, the perfect chocolate shake/frappe has GOT to be made with chocolate ice cream, whole milk and Hershey's chocolate syrup. Ideally, the ice cream is Hershey's too. Delicious!



AMEN!!!!!!!!!!!!!!!!!!

AMEN!!!!!!!!!!!!!!!

RubyRose
  • Total Posts : 2187
  • Reward points : 0
  • Joined: 5/7/2003
  • Location: Lehigh Valley, PA
RE: The Chocolate Shake, Perfection? - Thu, 06/8/06 8:20 AM
0
Around here, a chocolate shake is chocolate ice cream, chocolate syrup and milk. One made with vanilla ice cream, chocolate syrup and milk is called a "black and white".

For homemade shakes, I prefer Fox's U-Bet syrup to Hershey's.

phlmaestro
  • Total Posts : 345
  • Reward points : 0
  • Joined: 3/15/2006
  • Location: Philadelphia, PA
RE: The Chocolate Shake, Perfection? - Thu, 06/8/06 7:04 PM
0
quote:
Originally posted by RubyRose

Around here, a chocolate shake is chocolate ice cream, chocolate syrup and milk. One made with vanilla ice cream, chocolate syrup and milk is called a "black and white".


I was going to say the same thing. Are you in the Philadelphia region? I was surprised earlier this year when I visited the midwest to see them making a chocolate shake with vanilla ice cream, but after doing a bit more research and seeing posts on here, it looks like that's closer to the national norm than what you and I are used to. I've always loved black and white shakes, but have been less crazy about chocolate ones. Now it's great to know that when most people talk about chocolate shakes, they mean the ones I've been loving for years.

EmmaGal
  • Total Posts : 2
  • Reward points : 0
  • Joined: 6/26/2006
  • Location: Madison, WI
RE: The Chocolate Shake, Perfection? - Mon, 06/26/06 4:08 PM
0
I grew up around milkshakes. Hot summer afternoons were cooled off by a double chocolate milkshake.

goldfish
  • Total Posts : 2
  • Reward points : 0
  • Joined: 6/26/2006
  • Location: Alexandria, VA
RE: The Chocolate Shake, Perfection? - Mon, 06/26/06 9:31 PM
0
quote:
Originally posted by tastysavant

quote:
Originally posted by joanie41

I think you have a lot of options here. I mean, we're talking about inherently yummy stuff: milk, ice cream (or not), flavorings (upscale or regular), and so on.

If I went to your shop, and you offered several different types of a chocolate shake, including a frothy chocolate milk, a "traditional" shake, and a shake that went to college (fancy chocolate flavorings, etc), AND you had a little description of each, I'd be happy as a clam. Again, this isn't rocket science, and you could easily offer all three options without things getting too complicated.

If it were my shop, I'd offer a vanilla shake (not everyone eats chocolate) and I'd make sure I offered malt, which is MY favorite add-in!

Have fun with this -- it's a happy dilemma!


Come to think of it, I think you've hit the nail on the head. Not everyone's idea of perfection is the same, and the fact that all three options are variations onto themselves makes having all three a no brainer.

Alright, its decided, all three it is. Now its time for me to do some happy experimenting to get what I think is best for each .

And yes, vanilla and malts are a must!


Whatever you decide to call your "ice cream, flavoring and milk" drink, make sure you make it with hand scooped ice cream.

ConeyIslandLou
  • Total Posts : 737
  • Reward points : 0
  • Joined: 4/30/2003
  • Location: Middletown, NY
RE: The Chocolate Shake, Perfection? - Mon, 06/26/06 9:55 PM
0
quote:
Originally posted by Al-The Mayor-Bowen

To clarify all of the above...and add some tangent products...

1. As a SoCal young man stationed at Ft Devens Mass in the 60's, I was appalled by the lack of 'density' in the ice cream based beverages. Namely the Milk Shakes (no ice cream in them) Frappes, I learned were what I had grown up with out West.

2 DQ makes a great Shake or Malt, Butterscotch and other flavors too, using their soft serve mix in stead of the 'hard ice cream' we have been discussing.

3 On the West Coast at the Foster Freeze and DQ stands back in the 60's we would order a BOSTON SHAKE. That was a thick milk shake with a DQ soft-serve sundae built into it...looking somewhat like a Float but with the topping visible (hot fudge?) Usually the sundae flavor matched the shake flavor...Chocolate/chocolate or Butterscotch/butterscotch, but having a Hot FUdge sundae float in your butterscotch shake was a real treat too.

4. Lastly.(1964-65) Cooking at a HoJo's on Rt 95 north of Boston I soon learned that Milk Shake was the thin, no ice cream beverage described by others... Then Velvet, Cabinet, Frappe, Concrete, and Thick Shake were pretty much interchangable terms for what the rest of the USA calls a "Shake".







Somehow I missed this thread!! At Carvel, they have whats called a 'thick shake float' with a BIG dollop of Carvel's superior soft ice cream inthe middle of the shake with no toppings...YUM!

Bushie
  • Total Posts : 2902
  • Reward points : 0
  • Joined: 4/21/2001
  • Location: Round Rock, TX
RE: The Chocolate Shake, Perfection? - Mon, 06/26/06 10:19 PM
0
Y'all are arguing over nothing. Here's Perfection:

Fill up a metal mixing glass with vanilla ice cream. Squirt in plenty of root beer syrup. Put in a big scoop of malt powder. Add milk to about 80% depth. Put mixing glass in the mixer and let it ride for about 30 seconds. (Understand I'm going from a 40 year memory here.)

Pour into a large glass, screw the cherry, whipped cream, etc.

Sit back and experience nirvana.

enginecapt
  • Total Posts : 3486
  • Reward points : 0
  • Joined: 6/4/2004
  • Location: Fontana, CA
RE: The Chocolate Shake, Perfection? - Mon, 06/26/06 11:02 PM
0
Bushie, you're talkin my language now.

r45u
  • Total Posts : 1
  • Reward points : 0
  • Joined: 8/14/2006
  • Location: Marietta, GA
RE: The Chocolate Shake, Perfection? - Mon, 08/14/06 1:07 PM
0
Can you help me with premix powder recipe for soft ice cream machine using FRESH COWS MILK, not water?

SassyGritsAL
  • Total Posts : 1089
  • Reward points : 0
  • Joined: 10/27/2005
  • Location: Huntsville, AL
RE: The Chocolate Shake, Perfection? - Fri, 08/18/06 2:47 PM
0
Mr. Hoffman, 40 years without a "milkshake" is a long time. You don't know what your are missing, even if you have to eat it with ice cream mixed in it. My favorite is a Pineapple "milkshake".

russ2304
  • Total Posts : 261
  • Reward points : 0
  • Joined: 7/15/2006
  • Location: Belmar, NJ
RE: The Chocolate Shake, Perfection? - Sat, 08/19/06 1:25 PM
0
quote:
Originally posted by roadrash

To me, the perfect chocolate shake/frappe has GOT to be made with chocolate ice cream, whole milk and Hershey's chocolate syrup. Ideally, the ice cream is Hershey's too. Delicious!
To quote a quote:
AAAAAAAAAAAMMMMMMMMMMEEEEEEEENNNNNNNNNNNN!!!!!!!!!!!!!!!!

Give a big hoo ha for the lowly Root Beer Float----I know it doesn't belong in this thread but I just started thinkin' and salivatin'.

Peachpie9
  • Total Posts : 40
  • Reward points : 0
  • Joined: 1/14/2005
  • Location: P, WA
RE: The Chocolate Shake, Perfection? - Sat, 08/19/06 2:34 PM
0
quote:
Originally posted by enginecapt

quote:
Originally posted by Michael Hoffman

Don't forget strawberry and butterscotch. But limit the malts to the chocolate and vanilla.
Don't listen to him. If a customer like myself comes in and
orders a strawberry malted, do it. They're heaven.

I so agree. Ever try a peach malted? Nectar of the gods.



quote:
Originally posted by tastysavant



Mom and Pop Chocolate Milkshake

4 scoops vanilla ice cream
1/2 cup of milk
3 tablespoons chocolate flavored syrup

Gourmet (for a lack of words) Chocolate Milkshake

4 scoops vanilla ice cream
¼ cup of milk
¼ cup chocolate ganache




Not to confuse you further, Rick, but consider making your "Mom and Pop" with REAL chocolate syrup, from whatever source. Wish I could come over for a chocolate shake (NOT chocolate milk) right now!

Catherine