Okay, I'm making the hypothetically definitive chocolate malted. I've got the Ronnybrook Milk, the Hagen Daz chocolate and vanilla ice cream (let's not argue flavors or brands yet for the sake of this hypothetical) and the Horlick's Malt. But what brand of chocolate syrup do I use? Everything's Hersey's, Bosco, or Nestle's. Is there a superior syrup available to the lowlies like me? Or do I make my own? If so, will the Joy of Cooking recipe do? Please advice.
Someone who doesn't have a life