The Chocolate Shake, Perfection?

RE: The Chocolate Shake, Perfection? (Peachpie9)

Sat, 19 Aug 2006 14:34:56 GMT

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

RE: The Chocolate Shake, Perfection? (russ2304)

Sat, 19 Aug 2006 13:25:00 GMT

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'.

RE: The Chocolate Shake, Perfection? (SassyGritsAL)

Fri, 18 Aug 2006 14:47:23 GMT

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".

RE: The Chocolate Shake, Perfection? (r45u)

Mon, 14 Aug 2006 13:07:39 GMT

Can you help me with premix powder recipe for soft ice cream machine using FRESH COWS MILK, not water?

RE: The Chocolate Shake, Perfection? (enginecapt)

Mon, 26 Jun 2006 23:02:45 GMT

Bushie, you're talkin my language now.

RE: The Chocolate Shake, Perfection? (Bushie)

Mon, 26 Jun 2006 22:19:56 GMT

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.

RE: The Chocolate Shake, Perfection? (ConeyIslandLou)

Mon, 26 Jun 2006 21:55:15 GMT

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!

RE: The Chocolate Shake, Perfection? (goldfish)

Mon, 26 Jun 2006 21:31:23 GMT

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.

RE: The Chocolate Shake, Perfection? (EmmaGal)

Mon, 26 Jun 2006 16:08:02 GMT

I grew up around milkshakes. Hot summer afternoons were cooled off by a double chocolate milkshake.

RE: The Chocolate Shake, Perfection? (phlmaestro)

Thu, 08 Jun 2006 19:04:04 GMT

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.

RE: The Chocolate Shake, Perfection? (RubyRose)

Thu, 08 Jun 2006 08:20:51 GMT

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.

RE: The Chocolate Shake, Perfection? (garryd451)

Thu, 08 Jun 2006 07:51:41 GMT

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!!!!!!!!!!!!!!!

RE: The Chocolate Shake, Perfection? (roadrash)

Thu, 08 Jun 2006 00:20:12 GMT

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!

RE: The Chocolate Shake, Perfection? (dbouma)

Mon, 05 Jun 2006 01:37:07 GMT

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

RE: The Chocolate Shake, Perfection? (Rev.Bucky)

Sat, 15 Apr 2006 04:11:14 GMT

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

RE: The Chocolate Shake, Perfection? (garryd451)

Thu, 02 Mar 2006 22:28:08 GMT

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.

RE: The Chocolate Shake, Perfection? (mayor al)

Thu, 02 Mar 2006 20:57:29 GMT

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".

RE: The Chocolate Shake, Perfection? (CookieMonster)

Thu, 02 Mar 2006 19:52:17 GMT

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)......

RE: The Chocolate Shake, Perfection? (HotDogHead)

Mon, 16 Jan 2006 16:03:46 GMT

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

RE: The Chocolate Shake, Perfection? (BuddyRoadhouse)

Mon, 16 Jan 2006 15:31:46 GMT

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

RE: The Chocolate Shake, Perfection? (garryd451)

Mon, 16 Jan 2006 13:19:48 GMT

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!

RE: The Chocolate Shake, Perfection? (octopus)

Mon, 16 Jan 2006 13:11:31 GMT

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

RE: The Chocolate Shake, Perfection? (FoodBully)

Fri, 13 Jan 2006 09:06:57 GMT

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

RE: The Chocolate Shake, Perfection? (enginecapt)

Fri, 13 Jan 2006 04:11:29 GMT

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.

RE: The Chocolate Shake, Perfection? (jvsmom)

Tue, 27 Dec 2005 19:06:11 GMT

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?

RE: The Chocolate Shake, Perfection? (tastysavant)

Tue, 27 Dec 2005 17:47:16 GMT

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....

RE: The Chocolate Shake, Perfection? (tmiles)

Tue, 27 Dec 2005 16:26:55 GMT

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!

RE: The Chocolate Shake, Perfection? (Michael Hoffman)

Tue, 27 Dec 2005 15:46:29 GMT

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.

RE: The Chocolate Shake, Perfection? (TJ Jackson)

Tue, 27 Dec 2005 15:38:15 GMT

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

RE: The Chocolate Shake, Perfection? (Michael Hoffman)

Tue, 27 Dec 2005 15:22:32 GMT

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.