Chocloate Dip for Biscotti

[dreilly]

A batch of Cinnamon-Hazelnut Biscotti are sitting in my freezer to be given as gifts for Christmas. I would like to make them a bit more special by dipping each cookie half in chocolate.

Some sources call for adding butter to chocolate melted in the microwave, others add some wax (does that sound tasty or what?) I have a hunk of semi-sweet chocolate just waiting for the treatment. Any hints?

Much appreciated...

Doris

[alanamoana]

if you don't know anything about tempering chocolate, i might suggest using chocolate chips (the kind for cookies) so that you don't have to hassle with it.

otherwise, you might want to look at the demo on tempering (milk) chocolate here. the only thing different is that with dark chocolate, you can take it a degree or two higher as your working temperature.

good luck!