Chocolate covered oreos... A couple of questions

Baking By JenWith Updated 4 May 2007 , 1:39pm by HeatherABC

Maureen1971 Posted 14 Apr 2007 , 5:04am
post #31 of 99

A cool video that shows how to use chocolate transfers. Might find this interesting (I did!)

http://www.countrykitchensa.com/videos/transfer_sheet_cookies.aspx

Fairytale Posted 14 Apr 2007 , 1:05pm
post #32 of 99

In answer to your question about putting luster dust on the chocolate, I just make the below covered Oreos and they are brushed with luster dust. Also, the molds I used were soap molds from Michales. The round ones were a perfect size for Oreos.
LL

reesesob Posted 14 Apr 2007 , 2:53pm
post #33 of 99

WOW, thos look amazing!
I can't wait for my molds to get here.

Americanhen Posted 16 Apr 2007 , 9:45pm
post #34 of 99

So, my church was asking if I would do chocolate covered Oreos for Mothers day, but ordering all those molds would cost a lot, can I dip them? And then put them on wax paper??

And taste wise, the wilton melters works best??? Just want to make sure before I start pricing out how much all this will cost!

OH! How long do they take to harden?

Fairytale Posted 16 Apr 2007 , 11:02pm
post #35 of 99

You can definitely dip oreos but they won't be smooth. You'll be able to distinguish the cookie versus the filling. Very lumpy looking. However, once dipped, you can decorate them like a little cake, using royal icing.

If you dip them, or place them in molds, they only take about 15 minutes to harden in the freezer. There are 5 molds to a sheet, so you would only need a few sheets since it goes so fast.

Any chocolate will do, Just depends on what taste you like. I think Wilton melts taste fine, but I use Guttards melts.

Good luck.

jescapades Posted 17 Apr 2007 , 2:48am
post #36 of 99

wow, chocolate dipped oreos are harder than i thought. i got my molds today (yay!), so of course, i had to play. i made dark chocolate oreos with wilton candy melts and i added paramount crystals. well, my chocolate went lumpy after a while and when i tried to get the gosh-darned things out of the molds, they wouldn't come out (i read somewhere to rap them on the counter. i tried that and broke one). so i decided to freeze them for a few minutes and my chocolate started to bloom! (what the heck!?). i had them on the counter all day, so it's not like i put hot chocolate into the freezer.

anyhoo, here's how they came out. i don't like dark chocolate, so i haven't tried any (it was the only chocolate i had, besides the red). i'm sending them to work with dh tomorrow.

i'll have to try again. maybe next time with some crisco?
LL

reesesob Posted 17 Apr 2007 , 2:52am
post #37 of 99

I tried my smiley face molds today too and what a flop that was, some of the noses were still in the mold and the bottoms were anything but flat. icon_rolleyes.gif
I left them in there for about an hour then put them in the fridge for about 5 minutes.
Oh well, practice makes perfect. Plus hubbies co-workers won't mind! icon_wink.gif

Fairytale Posted 17 Apr 2007 , 3:28am
post #38 of 99

Wow, I'm sorry you guys were having a little trouble with the chocolate. Here are a couple of tips that might help.

The chocolate is ready to come out of the mold when there are no "blotchy" spots on the mold. Blotchy spots kind of look like air pockets. It means not all the chocolate has hardened.

Your chocolate will be shiney when it's ready. Chocolate won't really stick to plastic or metal when it's hardened. You just tried to get it out to soon. Leave it in the freezer longer.

If you wacked it on the counter top and it cracked, it means you simply used to much force. It would be no different than if you hit a Hershey bar on the counter.

If your chocolate got lumpy, it means either you got it to hot, or it got cold. If you got it to hot then it seized up. You'll need to throw it out and start over. I always microwave mine by initially starting at 30 seconds. When the chocolate starts to melt, then I check it every 15 seconds. A half cut of chocolate only takes about a minute and a half to melt, depending on the product your using. Also, check it when the melts are still holding their shape. If you go to stir them and they start to desolve, their getting pretty close to being ready.

If your chocolate gets cold, just put it back in the microwave.

Don't give up. I know you can do it.

Janette Posted 17 Apr 2007 , 3:41am
post #39 of 99

It is amazing what you can learn on this site

kerrixx1 Posted 18 Apr 2007 , 2:59am
post #40 of 99

If I didn't have this site....I'd be NOWHERE!!! I just got my molds from silver leaf today. I got the little smiley faces as my free mold. I just used regular chocolate chips, semi-sweet and wasn't sure how long to let them set in the fridge. I found that they sort of pull away from the plastic when they're ready and they pop right out. But what do you guys do on the bottom? Do you just pour the chocolate over the oreo and not smooth it out or do use a small spatula and wipe away the chocolate?

GeminiRJ Posted 18 Apr 2007 , 11:42am
post #41 of 99

I pour in just enough chocolate to cover the Oreo, then rattle the mold a bit to settle the chocolate. I never over-fill, so I don't have to srape off the excess.

kerrixx1 Posted 18 Apr 2007 , 12:15pm
post #42 of 99

That's what I'm going to do today because last night it was too messy otherwise.

qtkaylassweets Posted 18 Apr 2007 , 4:57pm
post #43 of 99

I sometimes use the little quirt bottle things to fill the mold so I have more control over how much is going in to it. It also makes it eaiser on the top (bottom).
Also, after you fill the mold, tap it on the table or counter and it will smooth out the bottom.

kerrixx1 Posted 18 Apr 2007 , 5:10pm
post #44 of 99

I bought some Wilton candy melts this morning then went to my Walmart and checked the ingredients for Almond Bark and they're exactly the same. And my Walmart has Almond Bark in all kinds of flavors: butterscotch, mint, cherry, dark chocolate and of course, vanilla. So I'm using a paint brush to put colored candy in the flower shape of the mold and just using a plastic spoon to spread the covering over the oreo and tapping on the counter until all the candy settles around the cookie. No mess! You guys ROCK!!!! This site is like cake and cookie school...for free!

Oh, are these molds from silverleaf dishwasher safe?

jescapades Posted 18 Apr 2007 , 5:14pm
post #45 of 99
Quote:
Originally Posted by kerrixx1

Oh, are these molds from silverleaf dishwasher safe?




i think it's spinningleaf, isn't it? as far as dishwasher safe, i'm not sure.

SugarBakerz Posted 18 Apr 2007 , 5:18pm
post #46 of 99

I got my molds from spinningleaf and put them in the DW on the top rack, no problems with them icon_smile.gif

kerrixx1 Posted 18 Apr 2007 , 5:21pm
post #47 of 99

Oops! Sorry, yes...Spinningleaf! icon_redface.gif

kerrixx1 Posted 18 Apr 2007 , 5:36pm
post #48 of 99

Uhmmm....what's the trick to getting these things out of the mold? Everyone says they just tap them upside down on the counter and they fall right out? Mine aren't doing that at all. They're totally set too! HELP!!!

jescapades Posted 18 Apr 2007 , 5:38pm
post #49 of 99
Quote:
Originally Posted by kerrixx1

Uhmmm....what's the trick to getting these things out of the mold? Everyone says they just tap them upside down on the counter and they fall right out? Mine aren't doing that at all. They're totally set too! HELP!!!




yes, the first time i made them, i had the same problem. put them in the freezer for 10 minutes and they will come right out

kerrixx1 Posted 18 Apr 2007 , 5:39pm
post #50 of 99

Ok. Just took them from the fridge to the freezer!

kerrixx1 Posted 18 Apr 2007 , 6:10pm
post #51 of 99

Got 'em out. The chocolate bloomed a little. Will this go away??

MahalKita Posted 18 Apr 2007 , 10:32pm
post #52 of 99

ok ya'll make me really want to try making these icon_surprised.gif)

jescapades Posted 18 Apr 2007 , 10:41pm
post #53 of 99
Quote:
Originally Posted by kerrixx1

Got 'em out. The chocolate bloomed a little. Will this go away??




i don't know, hun. mine did that too, but it was on the bottom (once they were out), so i don't think anyone noticed. it doesn't change the taste.

tayesmama Posted 19 Apr 2007 , 1:15am
post #54 of 99
Quote:
Originally Posted by GeminiRJ

I pour in just enough chocolate to cover the Oreo, then rattle the mold a bit to settle the chocolate. I never over-fill, so I don't have to srape off the excess.




Ditto icon_cool.gificon_biggrin.gif
No muss, no fuss... thumbs_up.gifthumbs_up.gif

When I make my cco's, I put them in the fridge for 15 mins and then lay out a dishtowel on my dining table and pound them out on there so I won't damage the chocolate. I have to do it quite hard but after 1 or 2 tries , they loosen and then fall right out.

MichelleM77 Posted 19 Apr 2007 , 1:46am
post #55 of 99

Might be a stupid question...

Is the chocolate soft or do you break a tooth getting through the chocolate to the cookie? I'm really liking the look of these and think they would make cute Valentine's Day specials.

jescapades Posted 19 Apr 2007 , 1:49am
post #56 of 99
Quote:
Originally Posted by MichelleM77

Might be a stupid question...

Is the chocolate soft or do you break a tooth getting through the chocolate to the cookie? I'm really liking the look of these and think they would make cute Valentine's Day specials.




the chocolate is about as soft as biting through a hershey bar.

marcy11 Posted 19 Apr 2007 , 2:07am
post #57 of 99

What type of chocolate does everyone use? I have been experimenting with different types of chocolate. I used the wilton light chocolate candy melts and found these to set the best, but I was not too fond of the taste of the chocolate. I also tried the baker's chocolate disks that you melt and those were absolutely delicious once put with the cookie. The chocolate did not get as hard as with the wilton chocolate, but it tasted a million times better!!! I was wondering if there are some other ones to try.

sarahnichole975 Posted 19 Apr 2007 , 2:07am
post #58 of 99

I'm hooked......

tayesmama Posted 19 Apr 2007 , 2:12am
post #59 of 99
Quote:
Originally Posted by MichelleM77

Might be a stupid question...

Is the chocolate soft or do you break a tooth getting through the chocolate to the cookie? I'm really liking the look of these and think they would make cute Valentine's Day specials.




I've added crisco to the chocolate before and that seems to help with the hardness icon_smile.gif

GeminiRJ Posted 19 Apr 2007 , 11:42am
post #60 of 99

I've always used Ghirardelli's dipping chocolate, but I'm on my last bar, so I'll have to try something else. I'm thinking of using half Wilton's CandyMelts, half chocolate chips. I'm going to keep my fingers crossed that the chocolate won't bloom. Even if they do, I have two teenage boys who will polish them off in no time, regardless of what they look like!

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