I've recently gotten really into making chocolate covered OREO's and Nutter Butters, specifically using the Spinning Leaf molds. I am hoping to make a side business out of it, making them for parties and such. I still have to perfect my techniques but I'm getting much better with them the more I practice. What I struggle with the most is when the chocolate flows over the side of the molds, creating what I guess I've heard some people call "feet". I've tried to use a bench knife and scrape off the excess but that didn't work so well and make the chocolate inside not completely cover the whole cookie (maybe I did it wrong). To remedy the problem I just take a small paring knife and trim off the excess for now. Hopefully I'll get better in the future and I won't have to do even that, any tips on how to do so would be greatly appreciated. But, that's only part of my main concern here. When I pop the cookies out of the molds the chocolate has such a nice, pretty shine to it. But after I handle them long enough to trim around the bottom the chocolate loses it's shine, becoming dull looking. I have really warm skin/hands so I've tried using rubber gloves while I'm holding the cookies but that still doesn't work. So yeah, any advice that anyone out there can give me on properly filling the molds then handling the finished cookies afterward would be excellent! Thanks!
I made those for years just by dipping into melted chocolate Cannot Imagine how a mold would make them Just melt chocolate ina smallish, low cup/bowl put cookies on a fork, submerge & scrape off excess from the bottom Place on wax paper to dry You can still see some pix in my album — at least the thumbnail
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