Free Recipe Double Chocolate Hazelnut Biscotti Pt 2
Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 48
Ingredients for Double Chocolate Hazelnut Biscotti Pt 2 Recipe
See part 1
Double Chocolate Hazelnut Biscotti Pt 2 Preparation
3.Scrape the chocolate into another 1 quart microwave-safe glass bowl. This will help lower the temperature of the chocolate. Continue to stir the chocolate. If many of the chunks are still unmelted after 1 minute, microwave on MEDIUM-LOW (30 percent) power for 10 second intervals, stirring until only a few chunks remain. Be careful not to overheat the chocolate. 4.Continue to stir for about 1 minute, until the chocolate is completely melted. Check the temperature with an instant-read chocolate thermometer. It should register 86 degrees F to 91 degrees F. If the chocolate is cooler than required, microwave on Low (10 percent) power for 5 second intervals until the chocolate reaches the correct temperature. Be careful not to overheat the chocolate. If the chocolate has become hotter than required, it will not harden unless refrigerated. Once hardened, it will not have a glossy appearance or smooth texture and it will soften again once it comes to room temperature. 5.Set the bowl of tempered chocolate in the heating pad-lined bowl. Control the temperature of the chocolate by turning the heating pad on and off. Stir the chocolate frequently during the coating process, and be sure to check the temperature. Coat the biscotti: 1.Line a baking sheet with waxed paper. Dip one end of each biscotti into the tempered chocolate. Place the biscotti onto the paper-lined baking sheet. Let the biscotti stand at room temperature for 1 hour to set the chocolate. Store between layers of waxed paper in an airtight tin in a cool, dry place for up to two weeks. Posted to Bakery-Shoppe Digest V1 #182 by docden <docden@mnl.v-link.net> on Aug 06, 1997
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