I would like to pipe a chocolate star onto one of the cookies I'm making for the holidays (New York Bakery Style Chinese Cookies -- will share the recipe if anyone is interested).
Back when I lived in NY, many times the cookies had a hard glaze star piped on the top, which is what I would like to try. Not as hard as royal icing, but hard enough that it wouldn't get mushed or ruined when put in a box with other cookies. That way I can include them easily with other Christmas Cookies.
I've found that just mixing butter or shortening with semi-sweet chocolate stays too soft, or am I using the wrong amounts?
Or would anyone have a recipe that might be what I'm looking for?
Toba Garret's glaze recipe dries hard enough to stack but not as hard as royal icing/ HTH