- Joined Aug 14, 2000
I'm looking for a dipping chocolate to coat cookies. I started with 6 oz. semi-sweet chocolate which I melted in a double boiler. I stirred 2 Tbs Crisco into the chocolate and stirred until it was smooth. I dipped the cookies in the chocolate and put tehm dipped side down onto parchement paper. I put the dipped cookies into the fridge to allow the chocolate to set. It worked nicely but I am concerned about what will happen to the chocolate when it returns to room temp. Does anyone have a sloution the will allow me to di and have the chocolate be stable at room temp?