Been baking a lot of biscotti lately. Will be baking more in the next two weeks for a couple of hostess gift baskets. I dip biscotti in tempered chocolate. Since its tempered, I have to temper at least a pound. But of course, I never use it all. I end up throwing out the leftover because of the cookie crumbs. Any ideas of how to use chocolate that's been adulterated with biscotti crumbs? I really hate the waste. And I'm not going to eat it cuz I've only got 7 more pounds to lose to hit goal weight on my crummy diet.
As me_me pointed out turn them into nut. raisin clusters or other candies. Dip crackers, plain cookies if not for a client (as crumbs will show but not effect the taste at all) -- Oreos are soooooo great for this, even ritz or saltines; Any dried fruit.....maybe dried fruit bits?
Thank you all for the great suggestions. I don't normally work with chocolate because tempering is temperamental. But it seems the world thinks a biscotti is not a biscotti unless it's dipped in chocolate. My sister said, "I can't explain it, but there's something about those fatty nuts and chocolate that just tastes so good."
Quote by @%username% on %date%
%body%