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charge for Chocolate dipped oreos HELP - Page 14

post #196 of 215
(This was a thread from 2007 until you get to page 13.) I didn't find out about these until 2010 when I ordered from Spinning Leaf after trying all the Wilton molds that are too shallow. Spinning Leaf is a wonderful company with great customer service and excellent products.

I purchased the 6 cookie boxes from Spinning Leaf and use those as gift boxes. They make a wonderful, custom gift for under $4. I initially ordered 6 different patterned molds, and tried doing 2 or 3 colors, but it takes way too much time and is very hard to get the fine detail work a separate color. Instead, I just make them all one color except for the large heart.

Here's a link to my shutterfly site with pics of my first batch of practice Oreos. I discovered that you need a light colored cookie for the lighter colored or white chocolate or the cookie shows through.
http://christinascakes.shutterfly.com/pictures/216

The only pricing I've found online is by Leah_S. Here's that link:
http://louisvillecookies.com/Menu.html
post #197 of 215
The price is also dependent on what kind of chocolate you use. Belian chocolate covered cookie are about $5.00 each.

I use the double stuff cookies because the cookie is much cheaper than the chocolate. Also, it seems more balanced to me (cookie/chocolate). But my Best seller is Ritz crackers with peanut butter filling.

I use a lower priced chocolate on my site, but I have a few clients who prefer the more expensive.
post #198 of 215
I just checked my price list. They are $1.50 each.
post #199 of 215
Quote:
Originally Posted by scp1127

The price is also dependent on what kind of chocolate you use. Belian chocolate covered cookie are about $5.00 each.

I use the double stuff cookies because the cookie is much cheaper than the chocolate. Also, it seems more balanced to me (cookie/chocolate). But my Best seller is Ritz crackers with peanut butter filling.

I use a lower priced chocolate on my site, but I have a few clients who prefer the more expensive.



Do you have suggestions for cheaper chocolates that taste good and work well?
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"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
Ralph Waldo Emerson
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post #200 of 215
Yes. I'm a diehard pure scratch baker, but these cookies are more mainstream and even my picky customers like the way I make them. Only a very few opt for the more expensive ones.

Sam's Club, from now until Christmas, has a Ghirardelli dipping chocolate. It contains cocoa, but no cocoa butter, making it a chocolate flavor, not chocolate. But with the powder, it isn't completely without merit. Plus, because it is Ghirardelli, it tastes really good.

The cost is about $7.00 for 2 1/2 pounds. But you must purchase your yearly supply during those nine months. It is actually out of production at the plant.

I use a Wilton candy melter on low and the consistency stays great. I have tasted those candy melts and what I use is similar to chocolate. The melts and coatings don't taste like real chocolate to me. But they don't even contain cocoa powder.
post #201 of 215
Quote:
Originally Posted by scp1127

The price is also dependent on what kind of chocolate you use. Belgian chocolate covered cookie are about $5.00 each.

I use the double stuff cookies because the cookie is much cheaper than the chocolate. Also, it seems more balanced to me (cookie/chocolate). But my Best seller is Ritz crackers with peanut butter filling.



Ritz crackers with peanut butter filling sounds goooooood. Never would have considered that one. Do you fill your own Ritz crackers with peanut butter or use the mini Ritz with peanut butter in the mini Spinning Leaf mold?

May I ask what products/materials you use to package your cookies?
Thanks.
post #202 of 215
Quote:
Originally Posted by scp1127

Yes. I'm a diehard pure scratch baker, but these cookies are more mainstream and even my picky customers like the way I make them. Only a very few opt for the more expensive ones.

Sam's Club, from now until Christmas, has a Ghirardelli dipping chocolate. It contains cocoa, but no cocoa butter, making it a chocolate flavor, not chocolate. But with the powder, it isn't completely without merit. Plus, because it is Ghirardelli, it tastes really good.

The cost is about $7.00 for 2 1/2 pounds. But you must purchase your yearly supply during those nine months. It is actually out of production at the plant.

I use a Wilton candy melter on low and the consistency stays great. I have tasted those candy melts and what I use is similar to chocolate. The melts and coatings don't taste like real chocolate to me. But they don't even contain cocoa powder.



Thanks for the good info! I'll see if I can pick some up sometime soon.
"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
Ralph Waldo Emerson
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"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
Ralph Waldo Emerson
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post #203 of 215
I, too, use the Ghiradelli chocolate from Sam's and LOVE it! It has a good texture and fabulous flavor. It also doesn't melt as easily when you're holding the cookie as does a mix of chocolate chips and CandyMelts (which I've used when I run out of the Ghiradelli). Also, Sam's will discount the chocolate the sooner you get to Christmas. Last year, I was able to pick up a bunch of the bars for just over $4 each! I keep them in a cool, dark, dry place which makes for a good shelf life.
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the optimist expects it to change;
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #204 of 215
so i have a dilemma. i really love this idea and the molds. I'm thinking of offering a bag of 3 decorated cookies as stocking fillers for christmas. My problem is that the majority of the christmas/winter molds seem to require white/coloured chocolate to look good (snowman, peppermint candy, even the ornaments). while i was planning on using some white chocolate, i don't want all of the cookies only white. I'd like to use milk too.

Questions are: does the white chocolate taste just as good as a milk chocolate with the oreo? How popular are white chocolate dipped oreos for those who have made them before?
what christmas molds do you think would use milk chocolate best?
what if i did just the front of the cookie in white and filled the rest in milk? Do you think that would work? Would it taste good with all the different types of chocolate?

Any advice is very appreciated!
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post #205 of 215
mo_gateaux~~The cookies are going to taste good and probably look great no matter what kind of chocolate you use. These are tips I've learned:

I initially ordered 6 different patterned molds, and tried doing 2 or 3 colors, but it takes way too much time and is much harder to get the fine detail work a separate color requires [especially in patterns with a tiny line/point/corner]. This would be the equivalent of a tip 00 or 0 if you were doing fine royal icing work. Instead, I just make them all one color except for the large heart. I discovered that you need a light colored cookie for the lighter colored or white chocolate coatings or the Oreo cookie shows through.

Although Spinning Leaf shows most of the molds with MULTI-COLORS, in actuality it would be almost impossible to achieve the look of the tree frog/cornucopia/front facing snowflake for example. It would take a LOT of time, be VERY finicky, and the lighter color would be so thin it would probably bleed into the darker chocolate because of the heat when you apply the darker color.

These would be my choices if I was concentrating on Christmas cookies only. All of these can be made fairly quickly and will produce excellent results in single, OR multi-colors.

Standard Sandwich Cookie Mold (my FAVORITE! you can make any kind of small chocolate decoration with tiny chocolate molds and attach with a drop of chocolate to the top of the cookie. You can also do an infinite variety of royal icing decos on top of this cookie appropriate for ANY season/occasion)  
Poinsettia Sandwich Cookie Mold (could be all red chocolate with or without different colored center dots. This is a very easy, very impressive cookie when finished.)
Snowman Sandwich Cookie Mold (you'd have to use a lighter colored cookie, like vanilla sandwich. Dots are actually much easier because they don't have corners and the "dot" colored chocolate and "hat" will self-level)
Gingerbread House Sandwich Cookie Mold (best done with all milk/dark chocolate)
Tree Sandwich Cookie Mold (it will be a little tricky to get the green chocolate into the corners/tips of the trees, you'd probably have to use a toothpick)
post #206 of 215
Apti, I'm with you on the work involved with the colors. I just use the molds with the designs in chocolate only. Even the detailed ones look great... gingerbread house, for example. So mine are all chocolate.

For the Ritz, I do them myself full sized. I'm pretty generous with the peanut butter. They keep as long as the Oreos because they are enclosed in chocolate. I have the mini molds, but last year I just did the regular sized plus the cakesters. Those cakesters are great covered in chocolate.

For packaging, I have quite a few sizes of brp pink boxes that I use daily in my business. I don't ever change the packaging. Pm me and I'll give you a link to my site. I use the box size I need with baker's wax paper between the layers. All of my boxes are wrapped in a raffia ribbon and the card is in the corner. All of my boxes are windowed also.

On the white chocolate Ghirardelli, with no cocoa butter, it is just as artificial as the rest. But is does have a better flavor. I have tried it for drizzle, but just chose real in the end.
post #207 of 215
Afterthought: For kids parties, I have gotten a collection of all of the mini national brand cookies. I dip one half in the Ghirardelli chocolate. They are a huge crowd pleaser.

Even though I'm a scratch baker, these are little things I offer as sideline additions. I love using favorite cookies and candy bars. I have quite a few offerings that feature Oreos, Nutter Butter, Snickers, Butterfinger, and more. People who love these treats really love them in cupcakes and cheesecakes.
post #208 of 215
Ok, I just tried to make my first chocolate oreo. It is the black spider with the white chocolate. The black from the spider bleed out and some went into the white chocolate. So after reading the above posts, what I should have done is get a plain mold and then put a chocolate spider on top? I wasn't sure that in my excitement to make one that maybe I just didn't let the spider harden enough. I let it harden about 10 minutes.
post #209 of 215
I hated trying to do it inside. It just took too long. I'm on the outside embellishment team... or none.
post #210 of 215
dcarylmk--It wasn't your fault. That spider would be nearly impossible to achieve and even 3 minutes in the freezer should be enough for a design that delicate.

These are like our cakes. WE know how they should look. WE know if our fondant is raggedy or the colors weren't perfect. WE know that we could have done better; but everybody else is super-impressed with our cake. Well, anybody getting one of those spider cookies done in all dark chocolate doesn't know that the photo showed a pretty black spider on a white background! All they know is that they are getting a very cool lookin' cookie that tastes fabulous.

(And don't go telling them the sad story of how you tried to get a black spider on a white background, etc. etc. They DON'T CARE. Just accept the compliments and say "thank you".)
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