juliem
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Post by juliem on Feb 4, 2018 12:31:04 GMT -5
Any recommendations on what kind of dark chocolate to use or method to use for creating a drizzle over cookies or bars that firms up after it cools? I did some research last night but ended up feeling like I needed a degree in science.  |
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dgtronic
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Post by dgtronic on Feb 6, 2018 4:30:56 GMT -5
are you looking for a shell coating to be created on the cookies? I heard that some wax is used in the mixture for that.
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cafelatte
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Post by cafelatte on Feb 6, 2018 11:19:44 GMT -5
I've just melted regular or white chocolate that I use in baking and drizzle it on cookies. Nothing fancy, but it works. This is the recipe I am thinking of where I've done this many times.
* Exported from MasterCook *
White Chip Dream Cookies
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine -- softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
2 teaspoons grated orange peel
1 package white chocolate chips -- (12 oz.)
2 squares white chocolate -- (2 oz.)
2 squares semisweet chocolate -- (2 oz.)
1. Heat oven to 350°F. Grease 2 large cookie sheets. Combine flour, baking soda and salt in bowl. Cream butter and sugars in large mixer bowl at medium-high speed. Beat in egg and orange peel. With mixer at low speed, gradually add dry ingredients just until blended. Stir in white chocolate chips.
2. Drop by rounded teaspoonfuls 2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes until golden. Transfer to wire racks to cool.
3. Arrange cookies on sheet of wax paper. Microwave white chocolate squares in a heavy-duty plastic storage bag on High 1 to 1 1/2 minutes; gently squeeze until smooth. Repeat process with semisweet chocolate. Cut a very small hole in one corner of white-chocolate bag. Pipe tops of cookies decoratively with white chocolate, then repeat with semisweet chocolate. Let stand until chocolate sets, 30 minutes.
Makes 5 dozen.
Prep time: 20 minutes plus standingBaking time: 10 to 12 minutes perbatch
Doris Walters
New Freedom, Pennsylvania
Ladies Home Journal
December 1996
Page 166
Per cookie: 100 calories, 5.5 g total fat, 4 g saturated fat, 12 mg cholesterol, 74 mg sodium, 12 g carbohydrates, 1 g protein
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Post by mrswaz on Feb 8, 2018 11:21:41 GMT -5
A little bit of coconut oil added to chocolate will give it that "Magic Shell" effect. Otherwise, simply adding a little butter will keep the drizzle firm, but soft. I find if you use JUST chocolate for a lot of things, the chocolate drizzle kind of shatters off once you start biting in. Sometimes that's okay, but adding a bit of butter to the melted chocolate will ensure that the chocolate doesn't just fly off the baked good once you bite into it.
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juliem
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Post by juliem on Mar 29, 2018 9:02:33 GMT -5
Thanks all for your replies and sorry for my slow response. I did a bit of research and it seems there's a real science to it all with how much heat is used in the melting, and of course the kind of chocolate used. I will continue to experiment and include your suggestions! I'll post back what I've learned along with the recipe I'm playing with. :-)
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