   The most important question ever (Chocolate Milk related)
  I am sitting here drinking my Kemps Swiss style Chocolate milk and pondering to myself how they get their chocolate milk so smooth. It seems that whenever I try to make it myself with chocolate syrup or some sort of milk it can never get the smooth creaminess of store bought brands.I've noticed this just as much with Oberwiess chocolate milk (deliciousness incarnate). I am wondering, in the interest of cost and furthering flavor, how can one create such smooth delightful concoctions.discuss.   
  Maybe by retaining the cream.   ;  Have you read the ingredients?  Here's a guess: carrageenan, some sort of bean gum, xanthan gum, etc.   ;  shaken, not stirred   ;Quote:Original post by MoeHave you read the ingredients?  Here's a guess: carrageenan, some sort of bean gum, xanthan gum, etc.I think that is it. wunderbar. delicious milk is imminent.   ;  Take some *proper* chocolate (not the shit which is 40% vegetable oil) and melt it in a pan. Then, slowly add milk bit by bit and stir it. Keep doing this until you have the best fucking chocolate milk you have ever tasted.You'll never look back after drinking this. This is proper chocolate milk, guaranteed to put a smile on your face. You may want to run half a mile afterwards to work off the calories... but its worth it.   ;Quote:Original post by MoeHave you read the ingredients?  Here's a guess: carrageenan, some sort of bean gum, xanthan gum, etc.Carrageenan is such a boring name.  I wish they would have called it something like "seaweed jelly".   ;  Have you tried putting cream on it?   ;Quote:Original post by owlHave you tried putting cream on it?I've tried it with whole milk. I can't justify using anything with a greater fat content than whole milk.I'm sure it's seaweed jelly.   ;Quote:Original post by way2lazy2careQuote:Original post by owlHave you tried putting cream on it?I've tried it with whole milk. I can't justify using anything with a greater fat content than whole milk.I'm sure it's seaweed jelly.I'm sure that if you put a little of cream on it and you throw it into a mixer it will be very yummy. Or a ball of ice-cream!   