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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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01-11-2007, 01:38 PM
posted to rec.food.cooking
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Christmas Cookie Question
It is THAT time again, this year, I am feeling inspired and will do
some baking. One of the cookies I like to make is the Spritz cookie, I want to dip part of the cookie into dark chocolate. Should I just buy some dark chocolate melt it and dip? This seems like it would be too thick. Does any one have suggestions?? Thanks, Rosie 
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01-11-2007, 04:52 PM
posted to rec.food.cooking
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Christmas Cookie Question
"rosie" wrote in message oups.com... It is THAT time again, this year, I am feeling inspired and will do some baking. One of the cookies I like to make is the Spritz cookie, I want to dip part of the cookie into dark chocolate. Should I just buy some dark chocolate melt it and dip? This seems like it would be too thick. Does any one have suggestions?? If it's too thick, add a bit of vegetable oil, a drop at a time to get the right consistency. Too much oil and it won't set up right.
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01-11-2007, 06:00 PM
posted to rec.food.cooking
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Christmas Cookie Question
On Nov 1, 10:52?am, "Julie Bove" wrote:
"rosie" wrote in message oups.com... It is THAT time again, this year, I am feeling inspired and will do some baking. One of the cookies I like to make is the Spritz cookie, I want to dip part of the cookie into dark chocolate. Should I just buy some dark chocolate melt it and dip? This seems like it would be too thick. Does any one have suggestions?? If it's too thick, add a bit of vegetable oil, a drop at a time to get the right consistency. Too much oil and it won't set up right. thanks Julie, will give that a try Rosie
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01-11-2007, 07:45 PM
posted to rec.food.cooking
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Christmas Cookie Question
Janet wrote:
If you buy a couverture chocolate you would have to temper it, but it shouldn't be too thick. (Although even couvertures are formulated for different applications.) A greally good cookie recipe I have dips the ends of the cookies in 3 oz of good dark chocolate melted with 2 tablspoons unsalted butter. It always works perfectly. Janet, I take that to mean you use melted butter to thin your couverture for use as coating? I've never tried butter for that. -- Reg
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02-11-2007, 07:11 AM
posted to rec.food.cooking
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Christmas Cookie Question
On Thu, 01 Nov 2007 15:52:17 GMT, "Julie Bove"
wrote: If it's too thick, add a bit of vegetable oil, a drop at a time to get the right consistency. Too much oil and it won't set up right. Not vegetable oil... coconut oil! -- See return address to reply by email remove the smiley face first
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