Re: Field Report: Robear’s Snowballs In Harahan Louisiana (est. 1965)
interesting; your description of the chocolate syrup. It brought to mind a late lamented Italian Ice parlor here in Chicago, Tom & Wendee's. They served a Chocolate Italian Ice that was as rich, if not richer than most chocolate ice creams. Not a molecule of dairy in the stuff, but it still had a full "mouth feel" that brought to mind a high quality Gelato. The flavor leaned toward dark chocolate as opposed to a lighter milk chocolate. That might have contributed to the perception of richness in this confection made entirely of ice and syrup.
Looking at the outdoor menu, the prices are astonishingly reasonable. A quart of Italian Ice would be double what they're charging. Dang, I gotta get me back down to NOLA.