Covering Oreos....

Baking By SweetPea0613 Updated 29 Nov 2012 , 9:32pm by kakeladi

Bossy Posted 27 Dec 2008 , 1:40am
post #31 of 53

Easiest thing is to use Merkins (or other brand) chocolate melts. Can also use the chocoalte bark from the store. Real chocolate has to be tempered and then keep at a percise temperature range or it will not set or "burn". Remeber, no water can touch the melts or chocolate, or it sets up like concrete!!! You need to use oil based colors and flavors.

toleshed Posted 27 Dec 2008 , 1:42am
post #32 of 53

Thanks Bossy! I did use the chocolate wafers. I haven't tried one yet but guess I'd better before I give them away tomorrow.
Thanks for everyones help

Donna

msgirl Posted 27 Dec 2008 , 2:37am
post #33 of 53

I use the Ghiradelli dipping chocolate from Sam's and it works and tastes great. I've used many different kinds of dipping chocolate including the Merkens. I've been making molded chocolates for over 30 years and never have a problem with the colors running. Usually I pop them in the freezer between colors to speed up the process. It only takes a minute between colors. When I first started making molded chocolates I purchased the paint brushes used to paint model cars. I think they were Testor's brand. They were inexpensive little white brushes and the bristles don't shed. I still use some of those same brushes.

SueW Posted 31 Dec 2008 , 3:03am
post #34 of 53

Can you put a chocolate transfer sheet on top of an oreo that was dipped using a mold? Does that make sense? I see really cute designs on some of the choco dipped oreos but they all seem to be hand dipped and I have a few molds. Thanks!

toleshed Posted 31 Dec 2008 , 1:17pm
post #35 of 53

Here is a picture of my oreos that I gave as gifts. Hopefully the pics will come out. I've been trying to figure out the resizing.
LL
LL

toleshed Posted 31 Dec 2008 , 1:18pm
post #36 of 53

Well guess it worked. Twice! Sorry about that

Relznik Posted 31 Dec 2008 , 1:47pm
post #37 of 53
Quote:
Originally Posted by vickymacd

I have several molds from Spinningleaf. They are such nice molds and very sturdy compared to the normal plastic molds!

One tip when making the oreo's using the molds. The molds call for the double stuff oreos. First off, make sure you like that thick of a cookie.
I personally don't. Then, by the time you pour all that choc. into the molds, the cookie is very large. Even my choc. loving kids said that was way too much chocolate AND a cookie.

Next time, I'd use the regular cookie and only fill it to cover the cookie and not all the way up which th double stuff does.
Just my opinion.




Your memorial ribbon cookies have turned out brilliantly! I didn't order that one! icon_sad.gif Wish I had now, though! But I had to be mindful of how much I was ordering (espeically as it had the potential to be something I ordered and then never ever used! LOL!!)

I ordered:

Baby feet
Big heart
Lots of love
Party stars
Cherry blossom
Plumeria
Smiley
Standard cookie mould

toleshed Posted 31 Dec 2008 , 1:49pm
post #38 of 53

They will send you a free mold also with your order. Thats how I got the memorial ribbon.

miss_sweetstory Posted 31 Dec 2008 , 2:40pm
post #39 of 53

A question about chocolate quantities: I have just ordered some one pound bags of Merkens. Approx. how many regular oreos per pound of Merkens will I be able to cover when hand dipping? How many double-stuf can I cover when using a Spinning Leaf mold?

I'm usually a "try it and find out" type, but I'm getting the supplies from the States and I will increase my orders if I've underestimated.
Thanks.
Ann

Relznik Posted 31 Dec 2008 , 3:11pm
post #40 of 53

What's 'Merkens'? icon_biggrin.gif

msgirl Posted 31 Dec 2008 , 3:21pm
post #41 of 53
Quote:
Originally Posted by Relznik

What's 'Merkens'? icon_biggrin.gif




It's a brand of dipping chocolate. It's actually Merckens. I misspelled it in the above post.

toleshed Posted 31 Dec 2008 , 3:35pm
post #42 of 53

I used the Wilton candy melts - they seemed to work fine. I only use the dark cocoa tho for the base

cakelady15 Posted 31 Dec 2008 , 3:44pm
post #43 of 53
Quote:
Originally Posted by miss_sweetstory

A question about chocolate quantities: I have just ordered some one pound bags of Merkens. Approx. how many regular oreos per pound of Merkens will I be able to cover when hand dipping? How many double-stuf can I cover when using a Spinning Leaf mold?

I'm usually a "try it and find out" type, but I'm getting the supplies from the States and I will increase my orders if I've underestimated.
Thanks.
Ann




I used 1 1/2 lbs. of Merckens chocolate for one package of double stuffed oreos when I hand dipped them. The molds took quite a bit more chocolate so if you use those I would recommend at least 2 lbs. per bag. Hope that helpsicon_smile.gif

toleshed Posted 31 Dec 2008 , 3:46pm
post #44 of 53

Do you have to get Merckens online or at a certain store?

butternut Posted 31 Dec 2008 , 3:49pm
post #45 of 53

Do you add anything to your Merckens to make it shiny? I used it and it just wasn't shiny like I had expected. Tasted really good though.

miss_sweetstory Posted 31 Dec 2008 , 4:10pm
post #46 of 53

Thanks Cupcake900! I had better increase that order. icon_razz.gif

Toleshed: I know that several places carry Merckens, but I order a lot from Country Kitchen SweetArt. I like them because they have a lot of product and they ship quickly.

http://www.countrykitchensa.com/

butternut Posted 31 Dec 2008 , 4:12pm
post #47 of 53

I can get the Merckens from my local cake supply store. Do you have one anywhere near you?

toleshed Posted 31 Dec 2008 , 4:18pm
post #48 of 53

I do butternut - thanks

leahk Posted 31 Dec 2008 , 5:53pm
post #49 of 53
Quote:
Originally Posted by SueW

Can you put a chocolate transfer sheet on top of an oreo that was dipped using a mold? Does that make sense? I see really cute designs on some of the choco dipped oreos but they all seem to be hand dipped and I have a few molds. Thanks!



i would think that there would be 2 ways to do this:
1- cut the transfer sheet to the exact size of the mold- place it face up in the bottom, and then do the chocolates. this seems like a big pain.
2- do the molds as usual, but lay the transfer sheet on top. this way what is usually the bottom becomes the top, but it will have a polished finish due to the transfer sheet.
i hope this makes sense.
good luck!

toleshed Posted 31 Dec 2008 , 6:02pm
post #50 of 53

The bottoms of mine always have a milky thread through the chocolate. That wouldn't look nice. Do you know how I can get rid of that?

SueW Posted 1 Jan 2009 , 1:09am
post #51 of 53
Quote:
Originally Posted by butternut

Do you add anything to your Merckens to make it shiny? I used it and it just wasn't shiny like I had expected. Tasted really good though.




I popped mine in the freezer for a few minutes after dipping in the Merckens and that seemed to give it a nice shine.

Nani25 Posted 29 Nov 2012 , 9:26pm
post #52 of 53

These look great why don't mine???

 

What is the easist process for doing these in the wilton mold? Do you fill the whole cavity then add melted chocolate or fill it halfway - add the chocolate & cover? I just can't seem to get it to work either way...

 

HELP! Someone, anyone-- thank you!

kakeladi Posted 29 Nov 2012 , 9:32pm
post #53 of 53

I have only read a coupld of the responses.

Have made these for yrs and yrs and never used a mold. (check out my pix - I think there is a plate or two of them)  Peg818's reply is right on.  Just dip into melted choco and bounce the fork (holding the cookie) on the edge of the bowl to get rid of excess choco before laying down to dry.  I never refrigerate them, just let them sit at room temp to dry.

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