I want to flood the cookie with chocolate the same way you would flood it with RI. Has anyone done this? Is there a trick to it? Do I use regular melted chocolate? I just thought about it today and it sounds sooooo good . I was just wondering if anyone has done this and if they had any tips. T.I.A. Kristen

I use to do it all the time. I dip the cookie into the choclate by holding the sides of the cookie then outline where you want. check this site www.veronicastreats.com I started her decorated cookie business however I left about a year later. The women that does it now is great.

I just tried it for the first time yesterday and it worked great. I didn't dip them because they were on a stick and then I used a chocolate transfer.

Thank you! I thought about dipping them, but wasn't sure if it would work. I think I will try that. Thanks again!!!!! Hopefully I won't eat them all (=

I used to play around with it quite a bit. I used chocolate ganache and flooded my cookies while it was still liquid enough to spread smoothly. It wasn't easy! Mostly because I already didn't know exactly about tempering chocolate - it was pure luck if it firmed up on the cookie. I haven't tried again in awhile.... but yes, they are so yummy - chocolate, mmmmmm
Craftyone65 - what kind of chocolate did you use? Did you just melt and dip? Was it smooth? Was it firm to the touch when it cooled on the cookie?

Sweetdreams I just used chocolate bark since I wasn't sure how it would work. It did firm up just fine and stack well. I need to try and get it alittle thinner and smoother the next time though for the transfer.

You can also use the chocolate to make a candy clay, then roll it and cut it with the same cutters you used for the cookies. You can add simple details with some melted chocolate.

Did any of you have problems with the chocolate popping off? That's what I'm worried about.

How do you make candy clay?

Gemini-

Can you use flavored candy melts (peanut butter) and make the candy clay the same way?