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However, if you dare to tap into the powers of chocolatiering, melt regular (dark) with a bit of white chocolate for cocoa-strong dipping chocolate with a smooth texture that mimics couverture.
5. Melt dark chocolate baking chips in sauce pan on stove top or in microwave safe bowl. 6. Dip each meringue in dark chocolate, then dip in crushed peppermint candy. 7.
Portion dough into 3-ounce balls and bake for 18 minutes. While cookies are cooling on a rack, melt dark and white chocolate in two separate double boilers.
Dip fresh fruits and cakes into chocolate fondue. For more information on The Melting Pot, visit themeltingpot.com.
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