how do i make a regular chocolate syrup get solid? I'm using Santa Cruz ORGANIC Mint Chocolate flavored syrup and I put it in an icecube tray with 1 raspberry with each one and I put it in the freezer and a bit later I took it out and it was a paste. Do you know how I could change that?
You'll have to get it pretty cold to get it to freeze. Due to freezing point depression, all of the dissolved sugar in that syrup will give it a freezing point of well below 32F. There are a variety of freezing point calculators available online, most of which probably call for more chemical knowledge of the solution that is available. I can find one source claiming that simple syrup freezes at around 18F though.