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.
Could you separate some out to dip the cookies in so you don't get crumbs in all of it? I don't know a lot about tempered chocolate, so I'm not sure if this would work or not.
Oh yum! Sounds like it might be nice as part of a posh rocky road maybe? Or part of a cheesecake base? Or just in a bunch of nuts and make little clusters. Mmmm, hungry now...
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."
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