n buttermilk, ginger and white chocolate chips (or chunks) until dough
b>recipe.
Take one tray from the Log House CandiQuik(R) melting chocolate
easpoons vanilla and melted white chocolate (refer to note # 2),
br>And dip into melted chocolate. (Directions below).
Directions
ounces of the white melting chocolate in a shallow bowl in
nch baking pan.
Melt chocolate and butter in a bowl
icrowave safe bowl, melt Guittard chocolate according to package directions.
oy.
Melt the unsweetened chocolate and butter.
Cool (see
br>Place the broken-up chocolate, along with the butter and
Cut chocolate block(s) into small pieces.<
Melt oleo in 2 qt. heavy saucepan.
Add peanut butter and stir until blended.
Remove from heat, pour in powdered sugar and shape into balls.
Refrigerate for one hour.
Melt chocolate over low heat.
Dip chilled balls 3/4 way into chocolate, leaving small circle of ball showing at top.
Place on waxed paper.
Store in refrigerator.
Melting Chocolate Stovetop Method:
Heat cream
deep bowl, melt the melting chocolate in the microwave at half
Eyeball as much chocolate as you need for the
Melt chocolate in the microwave on 50% power, 30 seconds at a time, stirring after each interval. (I melted mine in a teacup since I wasn't melting a ton, and it worked great!).
Choose firm strawberries for dipping -- no mushy spots or bruises! Make sure they're completely dry after washing them.
Hold the strawberries by the leaves/stem and dip into the melted chocolate. Place on a wax paper-covered cookie sheet, and allow to cool until the chocolate is firm.
traight away).
Melt the chocolate, butter and brandy over simmering
br>Combine the butter and chocolate in a mixing bowl on
ust).
In microwave, melt chocolate chip, paraffin and butter; stir
t alot easier when you chocolate coat them).
Bake 8
Cream together sugar, margarine and milk until smooth.
Chill until firm.
Place 1 teaspoon mixture in palm of hand.
Gently pat and form an even layer large enough to cover a cherry.
Place cherry (with stem) in center and mold mixture to cover cherry. Place on foil-lined cookie sheet.
Repeat with remaining cherries. Chill until firm.
Melt chocolate in double-boiler.
Holding cherry by stem, dip into melted chocolate.
Cool on foil sheet.
Remove stem and cover with a dot of chocolate.