same pattern, on white or dark chocolate
So let me show you how to make these. You need these items:
- Double Stuffed Oreos
- Candy Melts chocolate
- Oreo Mold
- Chocolate Transfer Sheets
- 2 Rimmed baking sheets lined with wax paper
12 ounces of chocolate makes about a dozen Oreos
In a small bowl, microwave about 5 ounces of the chocolate for about a minute. This will vary, of course, according to your microwave. Stir the chocolate and microwave for about 30 seconds more. Stir until all the chocolate is melted and is smooth. Be careful not to microwave too much or the chocolate will seize up. It's better to microwave the chocolate just until it still has some lumps - they will smooth out when you stir and let it sit a minute and stir some more.
Add about a tablespoon of chocolate to each of the six wells one Oreo mold. Lay an Oreo in each well and press down until the chocolate comes up the sides of the cookie. Add a little chocolate on top of the cookie and spread it out, so it covers the entire top and then any gaps in the sides. Place the mold in the fridge to set up. They set up very fast - about 5 minutes and they are ready.
Meanwhile, cut out squares from your chocolate transfer sheets. If you notice, the transfer sheets have a smooth side and a rough side - the rough side is the transfer side, the side that you will lay against the cookie. Be careful in handling this side. Make sure your fingers aren't wet or anything - it's delicate. I lay my transfer sheets with the rough side up, so nothing touches them on the counter. Cut the sheet into a strip, about 2x2 inches, just a little larger than an Oreo. Set all your squares aside, keeping the rough side up.
Turn the molds over and pop out the Oreos. They should pop out very easily and be smooth and shiny. Melt a little bit more chocolate, about an ounce, (white or dark or whatever color you want) and spoon a little on the back of an Oreo. Press a square of the transfer sheet on top of the Oreo, rough side down, and take something flat (I use my meat pounder) and press down slightly on the Oreo, just until the chocolate is flattened out. Set the Oreo on the wax paper lined baking sheet. Continue with the Oreos, until you fill up your baking sheet and then set the sheet in the fridge to set up and harden. This takes about a good 5 minutes again.
Remove the Oreos from the fridge and gently peel back the transfer sheet square. If any of the pattern does not come off, the chocolate has not hardened enough in the fridge. Place the rest back in the fridge for a couple more minutes.
You can dip some of the Oreos in white chocolate, but I think it's pretty to dip the Oreo in dark chocolate and then top it with white chocolate. I like the contrast, but you can experiment and see what you like.
I use a meat pounder to gently press the transfer square onto the wet chocolate
These Oreos, once they are dipped, last several days, even at room temperature. It's nice to have a pretty bowl of these around. Check out all the themes you can make with these - birthdays, baby showers, graduations, Easter. They're fun to make and just different enough that they "wow" people!