Melted Chocolate For Decorating Cookies?

Baking By sabbrina Updated 21 Mar 2008 , 6:32pm by disneynutbsv

sabbrina Posted 19 Mar 2008 , 1:38pm
post #1 of 10

I spent all day yesterday making cookies. However, when I tried to ice them they turned out looking so unprofessional. I used Alice's Cookie Icing. It was very thick and did not settle down into a smooth surface at all. I ended up tossing the whole thing in the trash can.

So, today I am back at the drawing board. I was wondering if any of you have used melted chocoalte to cover your cookies? Will it make the cookies "soggy"? What about the taste once the chocoalte dries. Or will it dry? I have made chocoalte transfers with success, which is why I was thinking about trying the melted chocolate on the cookies.

Anyone? Also, pictures would be nice if you have any icon_smile.gif


9 replies
Honeydukes Posted 19 Mar 2008 , 2:04pm
post #2 of 10

I've dipped sugar cookies in chocolate and they didn't get soggy. I've not really decorated with it other than drizzles. I've not done any chocolate transfers so can't help you there. Here's a link to Country Kitchen on decorating cookies with chocolate.

I like Toba's icing with RI for details.


t00precious Posted 19 Mar 2008 , 4:00pm
post #3 of 10

I am not good at royal icing either. I am not sure what I am doing wrong. So for my kindergarten class, I made Easter egg shapped cookies and covered with white fondant. I also used edible ink markers to draw different easter designs. My husband said these were great.

indydebi Posted 19 Mar 2008 , 6:20pm
post #4 of 10

Did you ice the front or the back of the cookie? I always ice the back ... it's a smoother surface and works great. If I'm doing letters or numbers, I have to remember to turn them upside down when I bake them, though! icon_redface.gif

Jmtreu98 Posted 19 Mar 2008 , 6:34pm
post #5 of 10
Originally Posted by indydebi

I always ice the back ... it's a smoother surface and works great. icon_redface.gif

What a great tip indydebi!

mawagner Posted 19 Mar 2008 , 8:42pm
post #6 of 10

I've used melted chocolate on cookies before. I worked well except when it would cool down too much...then it became a little more difficult to get it smooth. The frog cookies in my photos were done with chocolate. HTH

sabbrina Posted 20 Mar 2008 , 1:51pm
post #7 of 10

Thank you everyone for all the comments and help. I did try to use melted chocolate, but decided against it because I could not get it level. I may not have had my chocolate melted enough. It was really thick. Maybe if I ever try it again I will add some crisco to my candy melts before I melt them.

Anyway, I used a cookie glaze instead. I loved working with the glaze. It was very easy to make and very easy to use. Next time I will try coloring the glaze and see how that works for me.

Thanks again everyone icon_smile.gif

Tootall Posted 20 Mar 2008 , 2:26pm
post #8 of 10

Oooo, melted chocolate seems like such a low-mess way of icing cookies! I'm going to have to give it a try!

esq1031 Posted 21 Mar 2008 , 12:56pm
post #9 of 10

Melted chocolate melts do work fine. I would suggest adding some Crisco to each color as it does thin out the chocolate. Be careful not to burn the chocolate because you will find that you will have to periodically reheat the chocolate if you do not have a way of maintaining the chocolate at a constant temp. You may also find that the chocolate does not blend into itself the same way that icing does, but I think chocolate tastes a heck of a lot better than icing. Give it a try. It is more expensive though.

disneynutbsv Posted 21 Mar 2008 , 6:32pm
post #10 of 10

I just gave this a try, I used wilton candy melts on NFSCicon_smile.gif

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