On Apr 8, 12:41 pm, "JimL" > wrote:
> What kind of chocolate, and method, should I use to make a simple
> chocolate to drizzle on top of otherwise plain sugar cookies? I've
> tried melting Nestle's chips in a double boiler, added some powdered
> sugar, and then a bit of cornstaarch to try to thicken it. It was too
> runny, and when cooled still didn't harden enouch -- cookies in a jar
> would stick to each other. Is there a cerain kind of chocolate for
> melting and then hardening?

Couverature, but that needs tempering. Try your chips again, and be
sure not to overheat. Also, don't add other stuff to it to try to
thicken. Or if flavor isn't too important to you, then I would
recommend bark, also.