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Any particular recommendations? There appear to be 1 million different choices here. I'll give a full review of the Hershey's vs European World Choc-Off Competition after I get some alternatives in.

Apparently you can now get Green & Blacks in the US. That's jolly nice as bar chocolate, though they don't seem to offer a "syrup" (perhaps because real chocolate isn't liquid at room temperature). Lindt is good too. I guess you could melt the chocolate in a bain-marie/double-boiler with cream (as if making sachertorte icing/frosting) and then mix that with the ice-cream.

Peter