Chocolate Covered Oreos!use Choc. Chips Or Choc. Candy Melts
Decorating By cocobean Updated 11 Dec 2008 , 9:29pm by kellymarie
I use Ghiradelli bars from Sam's Club. They come in double chocolate and white and both are excellent. They are soft enough to bite into, but dry hard enough to keep the cookies fresh. I'm sure they are a seasonal item, so I have stocked up enough to last me for awhile.
I've never used the Callebaut, but I have used Ghiradelli & Nestle chips. They just usually take longer to harden. And you can use paramount crystals or paraffin or crisco in the chocolate to help thin it. The paraffin helps give it a thin crunchy coat.
O.k. I decided to use my Callenbaut chocolate. I just made a bunch and it's a very beautiful dark chocolate when melted and if you taste it, it tastes like Oreo, believe it or not. I guess thats a good match. I think I will be using that chocolate again!!! Yum!!!
Thanks again for your other suggestions!
Callebaut chocolate is fabulous! The son of the Callebauts is actually located in Canada, so they sell it everywhere here and have shops too. Fabulous chocolate!
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