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diana 10-19-2006 @ 9:20 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi JJ,

Thank you for all of your great information on Cho Cho's. Wow, what an amazing and very informative story.

In a way, you are part of the history of Cho Cho's. You actually made them. I'm impressed!

I wonder if the retired son of the Mauel family would consider making them again, although he probably doesn't have the recipe. There are certainly enough people out there from our generation who would buy the product and I know the kids today would love them too!

I remember (back in the 50's) being at grammar school, it would be lunch time and they'd open up the ice cream stand which was near the school's playgroud and I'd run over when they would raise the door of the stand, and I  so looked forward to getting my Cho Cho. I'd buy it (couldn't have cost very much, maybe a nickle), rub it between my hands to soften the ice cream and then lick, lick, lick it until it was all gone. Good memories, huh!

Hope to hear back from you again.



Sincerely, Diana
Diana's Desserts

EHMoco 10-19-2006 @ 5:51 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Don't know where this will end up, it's my first time posting here. But I couldn't help responding to the cho cho story, because it was certainly one of my favorites in the 50's, too. I perhaps was more fortunate than many of the others I've read . . . I worked for a small ice cream maker in central Wisconsin while in high school, and I "made" cho chos.

The mix, that is, the raw mixture used for cho chos, was purchased from the franchiser. My boss ran the mix through his ice cream freezer and created the soft ice cream, much like what you will see in a frozen custard stand.  I took that bucket full of soft ice cream and placed it into a gadget with a hopper, a hand crank, and by turning the crank, could fill the cups.  

There may have been variations on the cho cho product, however, the only one I ever saw was the kind I made. No coatings or crunchies. The cho chos were sold in a cup with a stick and sealing cover that also held the stick in position while the ice cream was soft. The newly filled cups were then placed in the freezer where they hardened before delivery to the local stores and "root beer stands" and "drive-ins", as we were wont to call them.

I don't know how the rest of you are when it comes to soft ice cream, but I am a sucker for it, and soft cho chos were paritcularly seductive. There were days at the cho cho filler where I swear I ate more than I put into the cups. Fortunately for the company, cho chos were a once-a-week operation, so my pilfering of the malted treasure did not bankrupt them.  

It would be great to be able to find a cho cho today, but I think they are no longer produced. A web search was not successul in turning up any indication of a current manufacturer. I did find that Horlick, a Racine Wisconsin company, invented the malt flavoring. This link will give you a very brief history of Horlick:

http://racine.wi.net/c2f5.php3

By the way, the ice cream company I worked for is still small, and still proudly in business in spite of today's ice cream giants. It's Mauel's Dairy in Owen, Wisconsin, and it's still in the Mauel family's hands, third generation. They do not appear to have a web site. The founder has been gone for many years, and his son is retired, and the next time I see him, I am going to ask him about cho chos.  If I learn anything, I will let you know.

And thank you, Diana, for asking this question, because I have wondered about the fate of cho chos for a long time.

JJ

bobalama 09-22-2006 @ 7:28 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Wow, haven't looked back at the Cho Cho forum in 3 years and there is
still no find?

Cho cho's were ubiquitous in the '50's.  I am so surprised there is no
real history of production or former makers or employees that
remember them who wish to discuss.

Will start looking again.  Only Tucker's in Alameda has them.  But
based on an earlier post, they don't compare at all to what most of us
recall

Oh well, let's not give up.

bob



Bob

weremember 09-04-2006 @ 3:17 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Oh, my goodness!
Yesterday at a family BBQ, my brother and I were talking about the ice cream man coming by in his truck and my mother giving us .07 for the wonderful Cho Cho Ice Cream Bar! That was 45 years ago, but we still remember how delicious it was. He travels all over the state for his job, and says he still looks for this illusive ice cream bar. Does anyone know where to buy it?   Thanks! LillianI

bademento 07-19-2005 @ 12:44 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Here are two recipes I found on line.  Try these.

Carnation Milk Ice-Cream #64316
2      cans evaporated milk

1      cup sugar

2      teaspoons vanilla

1      pinch salt

2      teaspoons gelatin (dissolved in 1/4 cup very warm water and allow to stand until mixture is clear)
4 litres Change size or US/metric
7 minutes 5 mins prep
1.     Beat salt, vanilla and milk at medium to fast speed until ingredients triple in bulk.
2.     Gradually while still beating add sugar followed by gelatine.
3.     Place in container and freeze for several hours stirring occasionally.


http://www.recipezaar.com/64316


For basic malt
1      egg

1      tablespoon granulated sugar

1      teaspoon vanilla

3      scoops ice cream




saylor 07-19-2005 @ 12:16 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Ok here goes. I have been trying to make Cho Cho for several months. I have a Soda Fountain Ice Cream Blender,green, Hamilton Beach Blender. I remember the Cho Cho's being light chocolate in color and in taste, with Malt. I have been mixing white ice cream, two dabs of chocolate, Carnation Malted Milk powder. I am close, but not close enough. I will keep on trying.
Susan

carol 07-16-2005 @ 9:12 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I remember them also.  I love anything with malted anyway.  But has anyone tried http://www.hometownfavorites.com or the http://www.thevermontcountrystore.com?

Hometown Favorites will try to find lost foods for you and also has a list of foods not sold or made anymore.  I had them look for Nabisco's marshmallow sandwich cookies once, they were two vanilla wafer cookies (soft) with marshmallow in the middle.  They were so delicious.  I came to find out, two months before my quest, Nabisco stopped making them.

The Vermont Country Store, also searches for lost products and foods.  Hope this might help.

Always Have Fun Baking
Carol Cugliani

bademento 07-14-2005 @ 10:31 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I even went the route to contacting and paying the US Patent Office for info.  I had purchased a cup on ebay.  I received info on the cup only.  I then wrote to the city where the cup was made thinking they could shed some light on Cho Cho on a Stick.  I never received a reply.  Has anyone had any luck.  If any of you know anyone in the business, they would be wise to look into this product for their sales.

bademento 07-14-2005 @ 10:29 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I have been looking for the 1950 Cho Cho on a stick for 50 years.  I thought I found it when I came across Tuckers in CA.  Ordered minimum and paid $160 in my quest.  It wasn't even close to a 1950 Cho Cho.  Just wanted to pass this on to anyone who is tempted to go that route.  I shall continue to search.  The people at Tuckets are very nice.

farmboy 05-30-2005 @ 10:45 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I remember cho chos from when I had an ice cream cart in the late 1940s in Enola, Pennsylvania.  I sold Spagnolo's ice cream, made by a little company across the Susquehanna River, in Harrisburg.  I've often thought cho chos tasted somewhat like frozen Oveltine, though somewhat sweeter.  I wonder if Oveltine could be churned like ice cream and produce something resembling cho chos?  

Steve




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