Would chocolate syrup (home made) eventually solidify when spread on top of cheesecake when refridgerated?
or would it just seep through the cheesecake.
the syrup is made from unsweetened chocolate
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7 comments a "Would chocolate syrup (home made) eventually solidify when spread on top of cheesecake when refridgerated?"
It depends on what the ingredients are in the syrup.
The syrup most likely would “float” on the top, depending on what kind of cheese you use and whether its a baked cheesecake or chilled one. Have you considered a chocolate ganache?
hmmm… it wouldn’t seep through the cheesecake, but you should refrigerate it if you want it to really solidify.it will melt agian, though, if you freeze it and then leave it out for too long, so it will never truly solidify.
What if you melted some unsweetened chocalate and poured that over the top. It will solidfy. Just make sure you don’t overheat it or it will “break” (solids and fats will de-emulsify).
The result may be too hard. You would need to add fat of some sort to soften it to the desired consistency (butter, vegetable oil, etc).
if u froze it
it would work
Wouldnt harden..would just set there in a ooey gooey mess..
No, but melted chocoalte will. That would be called a ganache.
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