How to dip an almond biscotti in chocolate?
Darned if I know how.
I make a good and satisfying almond biscotti.
And I thought how nice it would be (for parties) to offer it as well as it dipped half in chocolate.
Couldn't be that hard?
The one recipe I found and tried had me melting 3oz of semi-sweet chocolate with 1 tsp of shortening in a double boiler and then simply dipping the cookies.
I found out that Tollhouse Semi-sweet chocolate morsels don't melt. I ended up putty knifing on some chocolate...and the flavors together aren't that great.
You need to use good quality dark chocolate. Chocolate chips are designed to prevent them from completely melting so they retain their chip shape. Get a couple of bars of Valrhona or Sharffenberger 72%, or a chunk of Callabaut if there is a store near you that sells small quantities. One of the fancy-pants supermarkets near us sells celophane wrapped chunks of it by weight. For our xmas baking we always buy a 10 kilo bar, but that's probably more than you need for dipping biscotti :-)
If you want the cookies to look pretty (i.e. no white streaks in the chocolate) you will need to temper the melted chocolate and keep it in temper while you dip. That is a long, involved topic. David Lebovitz has a good description of how to do it in The Great Book of Chocolate, or a search on this site will probably turn up some helpful advice on the subject.
I did something similar for the holidays for my Mexican Wedding Cookies. I am too much of a clutz to temper my own chocolate, so I bought Molding Chocolate from Surfas... it came out beautiful and delicious... I was seriously chased down the hall for the recipe. :D
I would second Dommy's molding chocolate suggestion or urge you to look into a high quality chocolate candy coating (also sold at gourmet/restaurant supply stores like Surfas here in LA). I think Guittard may make one. Not only will this prevent the white streaks that can occur with regular bitter sweet but it will also guard against them getting really soft or messy with small temperature fluctuations. Maybe tempering isn't that hard but I've always been too intimidated to try it.
I wouldn't say that tempering is hard, but it is very, very tedious. If you are only doing a small batch it's not so bad. If you are trying to do a lot of things coated in chocolate it is a major pain. You do lose some flavor and meltiness with candy coating chocolate, but it is certainly worth trying to see if you are happy with it--the trade off may be well worth it in terms of saving time and frustration.
I gave up on dipping the biscotti in chocolate - it was hard to keep the melting point as I kept dipping the cookies in the chocolate and then I got crumbs in the chocolate. I find it much easier to place the cookies close together on a cookie sheet, melt the chocolate and drizzle it over the cookies with a fork. It is much faster and you can make some awsome designs using different types of chocolate.
re: Cheese Boy
I agree w/ the drizzling method. When you dip biscotti, the crumbs fall off into the chocolate and get onto the next ones so it doesn't look as nice. You can place it on a wire rack and spoon the chocolate over it but it wastes a lot of chocolate. I just lay the biscotti out side by side and drizzle--much easier and very pretty.
I just make a ganache with some seriously dark chocolate. Perhaps not what you're looking for, but the biscotti always turn out pretty.