Lay the chocolate-covered crackers on a baking sheet lined with parchment paper or wax paper. Allow the chocolate to cool and harden. You can speed up the process by placing the tray in the ...

Cornstarch and powdered sugar, equal parts, for dusting. 1. Bloom gelatin in ½ cup water for 5 minutes. Then dissolve over heat, reserve warm. 2.

3. Dip the Crackers. Using tongs or a fork, I dip each cracker into the melted chocolate and gently tap off the excess. Sometimes I go for a full dip, sometimes just halfway—it depends on the ...