PogoCheats CommunityDownload Cheats | Club Center | Pogo Help
Pogi Constellations | Anagram Solver
Pogo Daily Checklist
January 02, 2026, 11:38:22 AM

This week's Club Pogo challenges!
Yahtzee! Wild : Create 8 Yahtzees this week!
Pogo Daily Sudoku : Collect 45 stars this week!
World Class Solitaire HD : Use the grab power up 26 times this week!

Main Menu

Post reply

The message has the following error or errors that must be corrected before continuing:
Warning: this topic has not been posted in for at least 120 days.
Unless you're sure you want to reply, please consider starting a new topic.
Note: this post will not display until it has been approved by a moderator.
Other options
Verification:
Please leave this box empty:
Shortcuts: ALT+S post or ALT+P preview

Topic summary

Posted by bubblegum
 - March 04, 2006, 04:00:33 AM
i wouldn't call it fondue or pudding its hard to explain what it is though
Posted by sonic126
 - March 03, 2006, 06:11:37 PM
Quote from: bubblegum on February 20, 2006, 08:25:48 AM
yes you can dip pretzels, strawberries and such in this while the gravy is still hot, letit cool on wax paper and there ya go

is it different then Chocolate Fondue? ( I think thats how it spelled)  Being from the pacific Norwest I have never heard of a chocolate variety if gravy, but from the descriptions I
imagine its no different then Chocolate pudding or something of that nature.

and I for one am always down for Chocolate pudding.

sonic
Posted by bubblegum
 - February 20, 2006, 08:25:48 AM
yes you can dip pretzels, strawberries and such in this while the gravy is still hot, letit cool on wax paper and there ya go
Posted by pogohatesme
 - February 20, 2006, 06:55:19 AM
I think the reason people have a hard time accepting this as an AWESOME dish is because it's called a gravy....When they hear gravy they tend to think of the meat flavored variety lol......I make this and use it on pretzels or cinnamon rolls sometimes instead of the cream cheese icing.....it's soooooo good
Posted by Jinx55
 - February 20, 2006, 06:38:02 AM
My wife is a dedicated Chocoholic, thanks for more to add to her addiction LOL  ;)
Posted by LastCall
 - February 20, 2006, 05:52:17 AM
OMG
    Chocolate gravy um does not sound good to me being in the EAST COAST
        I never heard of it But I will have my wife try it and over biscuits
              wow that hit me weird But I bet it is delicious
Posted by Country Lady
 - February 16, 2006, 06:48:41 PM
I'm from Oregon and I make this also.  I've been making it for 40+ years, my kids and grandkids love it. 
Posted by Proud2banvywife
 - February 16, 2006, 09:15:52 AM
yes it is thick but soooo good on fresh homemade bisquits :) yeah im not a choclate fan but this stuff is the bomb lol
Posted by bubblegum
 - February 16, 2006, 09:14:36 AM
no your not crazy I make this all the time and I LOVE IT.....its very good but can't eat to much of it at once otherwise I get sick becuase its so thick rich and gooey
Posted by Proud2banvywife
 - February 16, 2006, 09:12:20 AM
OMG everyone always thinks I am crazy when i talk about chocolate gravy im from west virginia we ate it all the time at my grandmas for breakfast an noone else ever knew what i was talking about im glad to see i know i am not crazy now lol !!! O0
Posted by Helen
 - February 16, 2006, 09:05:53 AM
Quote from: bubblegum on February 16, 2006, 09:02:55 AM
This is thick-rich and VERY good....

CHOCOLATE GRAVY

1 c. sugar
1/4 c. cocoa
1/2 c. flour
1/2 stick butter
3 c. milk

Mix the first 3 ingredients very well. Add melted butter and mix. Put the pan on heat and slowly add milk stirring as you add the milk. Stir constantly until thick like gravy. Serve hot over fresh made biscuts.

Sounds interesting. Adding to my collection. Thanks.
Posted by bubblegum
 - February 16, 2006, 09:02:55 AM
This is thick-rich and VERY good....

CHOCOLATE GRAVY

1 c. sugar
1/4 c. cocoa
1/2 c. flour
1/2 stick butter
3 c. milk

Mix the first 3 ingredients very well. Add melted butter and mix. Put the pan on heat and slowly add milk stirring as you add the milk. Stir constantly until thick like gravy. Serve hot over fresh made biscuts.