"Merryb" > wrote in message
ups.com...
> 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.
>

why not leave the chips unadulterated. melt and drizzle on cookie, let harden.
should be firm like the chips but not rock break teeth breaking hard. That's
what I do when i want to dip the ends of biscotti in chocolate and it is good.

--
Laura

-Sautéed poo is still poo!

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