Charge For Chocolate Dipped Oreos Help
Baking By notsoperfectcakes Updated 26 Oct 2011 , 1:54am by lynn780
Thanks Apti!! Actually, after I wrote about my frustration, I went back and used Wilton black candy melts, instead of the ck candy writer, for the spider. I put the melted black chocolate in a small parchment bag and piped it into the spider part of the mold. While that hardened up, I "painted" white chocolate along the edges of the oreo. Then I went back to the cookie mold, painted white chocolate over the spider then let it set up then filled the mold with the oreo and more white chocolate. The chocolate covered cookie came out great! I could not see the oreo inside. I only had one mold, but if I had several of the same one it could be done as an assembly line. It certainly would not be as fast as just one color but I like how it turned out.
Thanks Apti!! Actually, after I wrote about my frustration, I went back and used Wilton black candy melts, instead of the ck candy writer, for the spider. I put the melted black chocolate in a small parchment bag and piped it into the spider part of the mold. While that hardened up, I "painted" white chocolate along the edges of the oreo. Then I went back to the cookie mold, painted white chocolate over the spider then let it set up then filled the mold with the oreo and more white chocolate. The chocolate covered cookie came out great! I could not see the oreo inside. I only had one mold, but if I had several of the same one it could be done as an assembly line. It certainly would not be as fast as just one color but I like how it turned out.
Cool! I'd love to see a photo. You should put pics in your gallery photos.
Excuse the crazy question, but once you melt the chocolate and use it, how do you store the melted chocolate that you did not use?
Don't worry about "crazy" or "dumb" questions on here, everyone is here to help! It's very easy to store the left over chocolate. Once you've used all the chocolate (confectioner's chocolate with palm kernel oil), pour the excess, still warm and fluid, onto a large piece of parchment paper or waxed paper. Use a spatula to make a circle of chocolate that is about 1/4" thick. Let it cool. Once cool, simply break into manageable pieces and put into a baggie and store in a cool, dry place that is about 70 degrees. Do NOT refrigerate.
I always store my leftovers this way and then simply re-melt with the next batch.
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