favorites to do. The best technique I have found is to use Candy Melts by Wilton. They have an incredible high temp level for melting...meaning they will stay melted even at high temperatures instead of turning chalky like chocolate chips. You don't have to mix anything into them to get the right consistency, they stay melted for a longggggggggg period of time without re-heating allowing you to work slowly if you need to, and they have a GREAT taste. They are a rich, yet smooth tasting chocolate. I buy mine at Walmart in the craft section...at my store they are by the wedding cake and candy making stuff. They come in several colors with coordinating flavors.
As you can see in this picture, these candy melts have been in my pantry awhile or were exposed to cold weather while in route to the store and yet they still melt beautifully! 
(in the picture I used a mix of dark chocolate and milk chocolate).
(in the picture I used a mix of dark chocolate and milk chocolate).You can melt the candy melts in your microwave a little at a time and stirring regularly. OR for biscotti, I like to melt them over the burner on low heat in a wide skillet so that I can dip the whole biscotti in flat sides down. As soon as it's melted take the chocolate off the heat and it will stay melted. 
Then start dipping. Like I said above, I like to dip the cut sides down so that you get some chocolate with every dip and bite. But you could certainly dip just the ends or drizzle chocolate across the tops.
Lay them chocolate side down on wax paper. This will give your chocolate sides a nice flat/pressed look.
Once they've cooled completely, peel them off of the wax paper and store them in a sealed container or ziplock bag.
If you want to add a step to the process, after dipping them in chocolate, dip them in a plate of your favorite chopped nuts or candy.
No comments:
Post a Comment