Cooking crew: how do you keep a chocolate cookie coating from melting on your fingers
I’ve got an awesome thin mint recipe and have made two batches of them, making a couple modifications to the recipe. One problem I still haven’t figured out is the chocolate coating. The recipe calls for bittersweet chocolate melted with a tiny amount of vegetable oil. The cookies are then dipped and the chocolate allowed to harden. Even if you serve the cookies refrigerated, chocolate gets all over your fingers. Anyone have any ideas on how to raise the melting point of the coating?
The cookies are awesome; I took the first batch to work and nobody believed that I actually made them. They said they were better than girl scout thin mints. I’ve given some of the second batch to others and they all agreed.
Once I perfect the coating, I’ll post the recipe here. They cookies are very easy to make, they just take 5 or 6 hours to make (with maybe 1.5 hours of time actually doing anything).
use a popsicle stick or something like that
Have you tried it without the vegetable oil? That should increase the melting point. I’d imagine the oil helps it to go on smoothly, but if you use a real nice chocolate, that’s tempered properly, then it theoretically should turn out okay. I could call my grandmother if you don’t figure it out. Her mother was a chocolatier and wrote a book about candymaking, and she’s not to shabby herself.
use chocolate flavored almond bark. it will still melt a bit but not as bad. otherwise try freezing them, let them thaw partially and eat that might help?!
Thanks for the advice. I have eliminated the vegetable oil, but have discovered that what I really need to do is temper the chocolate properly. I am going to play around with this and should eventually be able to get it right. That Boston.com article sent me in a good direction for some new kitchen tools I’m going to need to get
Commercial thin mints are coated with a very thin layer of parafin wax, that is why it doesn’t melt in your hand, if you use a darker chocolate you will have a higher melting temperature.
i think with melting chocolate you also have to make sure to not raise the temperature above a certain temp. i don’t remember what it is though, but it has to do with breaking the temper of the chocolate.
search for temper chocolate online and you’ll find lots of explanations, but it affects the texture and meltiness of the chocolate.
EDIT: sorry, i just saw that you knew about tempering, so here is a site that explains how.
Use evaporated milk instead of oil. Oil will permanently thin the chocolate, whereas evaporated milk won’t.
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