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cheesecake on a stick

post #1 of 12
6/15/06 at 6:09am
Thread Starter 
Been experimenting again...:beer:

I've tried and wasted a lot of chocolate lately. Can anyone give me a good chocolate sauce for making cheesecake on a stick?

(no laughing please...) Is there any way to get a shiny surface WITHOUT TEMPERING?

Recipes not requiring tempering appreciated, shiny or not.:roll:
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post #2 of 12
6/15/06 at 8:01am
Get yourself some "Baker's chocolate" or "Summer chocolate", it is a chocolate that has the cocoa butter replaced with another vegetable fat. This will not require tempering, and gives a decent shine. It will not have the mouthfeel or taste of good chocolate however. You can get this from most bakery suppliers, and almot every major Chocolate Mnfctr makes a version of it.
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post #3 of 12
6/15/06 at 1:45pm
Thread Starter 
Thank you for your input; what about regular chocolate (nestle, ghiradelli) with shortening or parafin? If I put extra of the latter will that make it shine? I would rather use a better chocolate and not have it shine than a lower quality chocolate that does.

The problem has been that the chocolate is just too thick when I try to cover the cheesecake. I used 12oz chocolate and 2 Tbl shortening. Do I need more shortening?

Your help is greatly appreciated!
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post #4 of 12
6/15/06 at 2:43pm
more oil,
Your quest might be more sucessful if you search for a coating.
cocoabarry makes a product as most producers.
Now how are you slicing the cheese cake on a stix:D
something reasonably priced is the same bark the sell at holiday time for dipped fruits.
I'm so glad to see you're still experimenting.
pan
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post #5 of 12
6/15/06 at 7:48pm
have you tried a ganache, or dilly dallied around with a ganache type coating?

Or just use a little more butter?
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post #6 of 12
6/15/06 at 10:41pm
Thread Starter 
Haven't tried a ganache yet...just the sauces I've used for peanut butter balls and other xmas stuff in the past. I will definitely give it a shot, but in the mean time if anyone has done the cheesecake on a stick and has any other input please post.

Pan, you missed picking on me hugh? Yep, I finally have given into freezing my stuff well at least for a few hours:) . Nobody knows the difference and a lot of the restaurants that I supply buy in bulk and then freeze them anyhow! And yes I have given up the drywall knives much to your approval I would imagine???

Life has been good, softball season is in full swing and my team is undefeated on both nights!:bounce: Yahooooo!:beer:And how about my Detroit Tigers? I love it!!!

Thank you one and all for your help and support!
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post #7 of 12
6/16/06 at 8:01am
Allright, now you've got my curiosity piqued: What'jd use the drywall knves for?
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post #8 of 12
6/16/06 at 8:00pm
Thread Starter 
Hi, Just used them like a knife, only prob with them was they were a bit too flexible. Rinsed them in hot water wiped them clean and sliced. Were the best until the pizza knife. I know, I know, but if it works who cares right?:crazy:

On my way to a ball tournament in Ohio, keep the advice coming!:beer:
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post #9 of 12
6/17/06 at 2:10pm
Was never picking on ya, really liked ya, still do. Missed you around here.:D
cheesaecake on a stix.good idea. what next, cheesecake balls? Roll em up, coat them in chocolate and freeze em.You can even put them in a circle to form a cake with different flavored balls. Probably need a better name though.
I love frozen American cheesecake:smoking: GTG big sale on sheetrock knives for Fathers day at Home Depot.:eek:
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post #10 of 12
6/17/06 at 2:12pm
Chrose. clean you pm BOX
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post #11 of 12
6/17/06 at 4:00pm

Cheese cake lolly pops

David Burke has been making everything on a stick and marketing in the froz food section.
cheese cakes are cute,
scoop of baked, pluverized cheese cake dipped in chocolate rolled in nuts or chocolate shavings.


I was dipping mamouth strawberries yesterday in some beautiful couveture, because the berries were cold and going into the cooler anyway, I just microwaved the chocolate to a temperature of 95 F. worked like a dream!

Cocoa Noel was the brand 64% from Paris Gourmet.

ohh food, my favorite!:bounce:
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post #12 of 12
6/17/06 at 4:04pm
Tempering? If not, I think you have a green thumb in choco.
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