Recipe - Double Chocolate Hazelnut Biscotti Pt 2

See part 1

3.Scrape the chocolate into another 1 quart microwavesafe 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 MEDIUMLOW (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 instantread 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 padlined 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 paperlined 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 BakeryShoppe Digest V1 #182 by docden docden@mnl.vlink.net on
Aug 06, 1997