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Melting chocolate |
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Direct heat: This method is easy and convenient. Place the
chocolate in a heavy saucepan over very low heat, stirring constantly until the
chocolate begins to melt. Immediately remove the pan from the heat and stir the
chocolate until it is smooth. Chocolate melts easiest if grated or chopped.
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Double boiler: This method takes a little longer than the direct
heat method, but eliminates the possibility of scorching the chocolate. Place
water in the bottom of the double boiler so the top of the water is 1/2 inch
below the upper pan. Place the chocolate in the upper pan. Place the double
boiler over low heat. Stir the chocolate constantly until it is melted. Do not
allow water to boil.
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Microwave oven: Place up to 6 ounces of chopped chocolate bars,
chocolate squares or chocolate pieces in large microwave-safe bowl, custard cup
or measuring cup. Microwave, uncovered on HIGH for 1-1/2 to 2 minutes or until
chocolate is soft enough to stir smooth.
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Decorating with chocolate
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Dipping: To decorate cookies with chocolate, dip the cookie into
the melted mixture. Remove the excess by pulling the cookie across the edge of
the pan.
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Drizzles: Place cookies on a wire rack over waxed paper. Dip a
fork into melted chocolate and drizzle chocolate over the edges and tops of
cookies. For a more controlled drizzle or piping, place melted chocolate in a
heavy plastic bag and snip off a tiny piece of one corner to use as a pastry
bag. Make the hole larger if necessary. If the chocolate starts to stiffen as
you work, heat the bag in the microwave oven for 10 to 15 seconds.
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Small curls: Draw a vegetable peeler across the narrow side of a
chocolate bar (milk chocolate may be easier for small curls).
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Large curls: Carefully draw a vegetable peeler across the broad
surface of a bar of chocolate.
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Grated: Rub a solid piece of chocolate across the grating section,
either fine or large, of a handheld grater.
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Shaved: Using a vegetable peeler, make short quick strokes across
the surface of a solid piece of chocolate.
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