Christmas Cookie Question

"rosie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

Julie Bove said:

"rosie" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

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.

Quoted message said:

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

"rosie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

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.

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet said:

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

Only for this particular cookie. I suppose it would work for any cookie,
really. (Actually, now that I think about it, it is basically the same idea
as Rose Levy Beranbaum's chocolate butter glaze, although it has
proportionately less butter and so sets up firmer.)

I normally just use tempered couverture for all dipping applications. If I
need to thin it, which is rarely the case, since I use a dark couverture
formulated for dipping and molding, I use cocoa butter.

Janet said:

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

On Thu, 01 Nov 2007 15:52:17 GMT, "Julie Bove" <[email hidden]>

Quoted message said:

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!

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