To get chocolate to harden on cookies, you need to ensure the chocolate cools properly after application. Here's how:
Steps to Harden Chocolate on Cookies:
- Melt the Chocolate: Melt your chosen chocolate (dark, milk, or white) using a double boiler or microwave, being careful not to overheat it. This creates a smooth, dippable consistency.
- Cool the Cookies: Make sure your cookies are completely cooled before dipping. Warm cookies can prevent the chocolate from setting properly.
- Dip the Cookies: According to the reference, dip half of each cooled cookie into the melted chocolate.
- Set the Chocolate:
- Place dipped cookies on waxed paper. This prevents the chocolate from sticking to the surface.
- Allow the chocolate to set completely. You can place them in the refrigerator for a quicker set, or allow to set at room temperature.
- Store Correctly: Store covered in a container with waxed paper between layers. This will prevent sticking.
Troubleshooting Hardening Issues:
- Chocolate Not Hardening:
- Make sure the chocolate is not too hot, as high temperatures can prevent proper hardening. If you are using pure chocolate (not melting wafers or compound chocolate) it might need to be tempered properly. This involves bringing the melted chocolate to a specific temperature range and then reducing the heat to a working temperature, promoting crystal formation needed for hardening.
- Ensure your cookies are cooled, as residual heat can melt the chocolate again and slow down hardening.
- Make sure your room is not too warm, as this can affect the chocolate as well.
- Chocolate Cracking:
- If chocolate cracks, it's usually due to significant temperature changes. Allow cookies to adjust to room temperature gradually before eating or handling.
- The chocolate could be too cold. If the chocolate is taken directly from the refrigerator it will be brittle and may crack.
Summary
Following these steps will help you ensure that your chocolate hardens properly on cookies, creating a delicious and presentable treat. The key is to allow the chocolate to cool on a non-stick surface, and to store them with a barrier to prevent sticking.
