— Cathy Chapman

I don't know what chocolate you're using, but you wanna use a quality chocolate on the, you know, 60% at a minimum and then up, I don't know about melting the chocolate in a dish in hot water. This is the way I do it. So let me show you, when I talk about getting prepped, I'm not just telling you, I'm showing you. So I did this this morning in my robo coup, which it, you could think of this as of the Vitamix of food processors. Okay? So I chopped this chocolate quite finely and I will store it airtight in a container and use it for lots of different things, including making ganache and melting. The proper way to melt chocolate is, this is just one small bowl, but you put some order in here, bring it to a simmer, take a clean bowl that is perfectly dry where the bottom of the bowl does not sit in the water and you put the chocolate in here and let it melt slowly over low heat once the chocolate has melted. But the center may be that much of the center, I can't do it with my hands. Maybe two inches of the center isn't completely melted. That's when you start stirring until the chocolate is completely melted. You can add, depending on the amount of chocolate you're doing at one time, you can add a small amount of oil, which will give it a gloss and the chocolate will be perfectly melted and should not clump on your biscotti. Now I wondered what temperature, at what temperature your biscotti are when you're dipping them. Um, I dip my bicu or cookies that I am dipping into chocolate when the cookies are cold, but I don't dip in and out of, we're pretending that this is melted chocolate. Now I don't dip in and out of the mother bowl. I pour some chocolate out and I use that to dip because the change of temperature is going to affect the melted chocolate.