Q&A: Why does the chocolate icing on my Italian cookies turn to a light color when they dry?

Question by : Why does the chocolate icing on my Italian cookies turn to a light color when they dry?
I have been making Italian cookies for years. Every time I ice my Italian pizzettes with chocolate icing they turn a light color after they dry. I use Baker’s chocolate, confectionery sugar and milk.
Does that happen to anyone else? What am I doing wrong?

Best answer:

Answer by Nana Lamb
Maybe you are heating the chocolate too hot when you melt it. It does glaze with a whitish coating if over heated or burnt.

I use semi sweet dark chocolate, usually the bars or chips from Ghiradelli. Also I use water rather than milk so it doesn’t get too diluted by the milk.

http:/www.candy.about.com for more information on chocolate cookery

What do you think? Answer below!

Posted by in Italian Cookies and tagged with Chocolate, color, cookies, Icing, Italian, light, they, turn | Trackback
  1. renee says:

    When I need a nice chocolate coating for my cookies, I just melt the bag of semi sweet chocolate chips with 2 tbsps of crisco shortening. Melt it on slow on top of a double boiler, or a heat proof bowl set atop simmering water. Let cool slightly and dip away. Mine always stay shiny. Hope this helps you.

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