Remove the soup cans, baking sheet and plastic wrap. Place the chocolate in a medium glass or metal bowl and set over a pan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Melt the chocolate, stirring with a heat-proof silicone spatula, until smooth. Remove the bowl from the pan, then pour the melted chocolate over the top of the layers, aiming for the center. Using an offset spatula or small silicone spatula, spread the chocolate evenly over the top of the layers. Return the layers to the refrigerator and chill to set the chocolate, at least 30 minutes.
The Link LonkJune 25, 2021 at 12:00AM
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Rainbow Cookies Recipe - Los Angeles Times
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