*Use your favorite chocolate. If you prefer the sweetness of milk chocolate, use that. If you hate white chocolate, omit it. I used Trader Joe's Dark Chocolate Bar and Ghiradelli White Chocolate Chips I'm giving you links so you know what they are, but ignore the prices. They're much less expensive in stores.
*Why melt 3/4 of the chocolate and then add the rest in? This is a short cut tempering process that raises and lowers the temperature of the chocolate without getting into a more complicated process. It's not perfect, but it works for me.
*To get a good drizzle, make sure your chocolate is fluid enough. That's what the shortening is for. You can add a bit more if your chocolate needs it. Use a fork to drizzle (I forgot to in my photos and continued on with my spoon) and start the drizzle before you get to the cluster. That will give you a nice even drizzles without pooling.
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