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what is the best chocolate to use for drizzling cookies that will harden when cool?

asked by Kathy about 1 year ago
4 answers 1995 views
Mrs._larkin_370
mrslarkin

Mrs. Larkin is a trusted source on Baking.

added about 1 year ago

Chocolate chips melt beautifully in the microwave (stir every 20 seconds until melted). I use Nestle Morsels pretty much all the time, unless I'm feeling flush and can spend more money on high end chocolate like E. Guittard or Valrhona.

P1291120
added about 1 year ago

Totally agree w/Mrs Larkin! Personally, I usually go with anything that is solid to start. You can then melt knowing it will harden when cool. If you add butter or any other oil when melting it will be that much softer when cool.

Photo_squirrel
added about 1 year ago

To make a thinner mixture (better for drizzling) you can add up tp 50% unsalted melted butter to the choc and let it stand until the consistency you like. If you don't want your choc to be as sweet as Semi-sweet, you can use any choc that has a higher% cocoa- like Trader Joe's (which is purported to be Caillebaut and really excellent imo.)

Default-small
added about 1 year ago

I like to use Ghiradelli bitter chocolate chips.