Oreo dipped in chocolate

Preparation : 15 minutes

Cooking : 2 min

Servings : 8-12 Oreo cookies

Ingredients

• 8-12 oreo cookies
• 300 g white chocolate (or white candy melts )
• 50 g of cocoa butter ( optional )
• Transfer sheet 1 (optional )
• Equipment ( optional): 8-12 Silicon mold round cavities .

Preparation

• We melt the chopped chocolate with cocoa butter in the microwave , programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate , you know that you white chocolate is more delicate and difficult to melt . 
• Now, how to work in this recipe will depend on whether or not we have mold .
• If you have mold , place it on a tray ( to remove later without losing form) . Cut circles from the sheet of transfer size of the mold cavities and place them at the base ( with the rough part , which is the one sticking up). Pour a couple of teaspoons of chocolate on the sheet to cover it. Place a oreo cookie on top , and finished coated cookie with another couple of teaspoons of chocolate. We give a few hits with the tray on the table , so that the chocolate is well distributed in the molds, and all voids or air bubbles that may have become refilled . ( We hit softly, not thinking about the neighbor who always parks on your site ) .
• Let cool in the refrigerator or in a cool, dry winter now (summer , refrigerators must! ) . Once solidified chocolate, cookies unmoleded , and removed carefully detaching the transfer sheet (works as a bumper sticker chocolate). 
• We keep the cookies in a cool place until consumption. With this option out 8 to 12 cookies , depending on how much chocolate we use for mold, and its size.
• If you do not have mold , bathe in chocolate cookies , draining the excess. We have cookies on a sheet of baking paper. With a spatula, move to the other tray lined with baking paper (it's the only way that the excess chocolate is completely removed) . Cut the transfer into squares the size of our cookies , and place on each cookie , pressing lightly with your fingers so that it is attached (remember , the rough side of the transfer in contact with the chocolate! ) .
•  Let cool in the refrigerator or in a cool , dry place now in winter (summer , refrigerators must! ) . Once the chocolate solidified , withdraw carefully detaching the transfer sheet ( works like a sticker for chocolate). 
• We keep the cookies in a cool place until consumption. This option will go over 12 cookies, since much less of chocolate is used to bathe

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Cocoa butter, Oreo cookies, Silicon mold round cavities,

Chocolate dipped Oreo

Preparation: 15 minutes

Cook Time: 2 min

Servings: 8 to 12 oreo cookies

Ingredients

• 8-12 oreo cookies
• 300 g Dark chocolate 
• 50 g of cocoa butter

Equipment (optional): 8-12 Silicon mold round cavities.

Preparation

1. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt. Now, how to work in this recipe will depend on whether or not we have mold.
2. If you have mold, place it on a tray (to remove later without losing form). Cut circles from the sheet of transfer size of the mold cavities and place them at the base (with the rough hand, which is the one sticking up). Pour a couple of teaspoons of chocolate on the sheet to cover it. We set up an oreo cookie and biscuit coated finished with another couple of teaspoons of chocolate.
3. We give a few hits with the tray on the table, so that the chocolate is well distributed in the molds, and all voids or air bubbles that may have become refilled. (We hit softly, not thinking about the neighbor who always parks on your site).
4. Let cool in the refrigerator or in a cool, dry winter now (summer, refrigerators must!). Once solidified chocolate, cookies unmold, and removed carefully detaching the transfer sheet (works as a bumper sticker chocolate). 
5. We keep the cookies in a cool place until consumption. With this option out 8 to 12 cookies, depending on how much chocolate we use for mold, and its size.
6. If you do not have mold, bathe in chocolate cookies, draining the excess. We have cookies on a sheet of baking paper. With a spatula, move to the other tray lined with baking paper (it's the only way that the excess chocolate is completely removed). Cut the transfer into squares the size of our cookies, and place on each cookie, pressing lightly with your fingers so that it is attached (remember, the rough side of the transfer in contact with the chocolate!).
7. Let cool in the refrigerator or in a cool, dry place now in winter (summer, refrigerators must!). Once the chocolate solidified, withdraw carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption. This option will go over 12 cookies, since much less of chocolate is used to bathe.

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Butter cookies, Chocolate, Continental Menu, COOKIES, International Cuisine, Oreo cookies,

Mini Oreo cookies dipped in white chocolate

Preparation: 15 minutes

Cook Time: 2 min

Servings: 48 mini oreo cookies

Ingredients

• 48 mini oreo cookies (a pack of 4 bags)
• 300 g white chocolate (or white candy melts)
• 50 g of cocoa butter (optional)

Equipment (optional): 4 molds to make mini oreos dipped in chocolate . A mold for minimagdalenas, or a bucket may be used.

Preparation

1. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt. Now, how to work in this recipe will depend on whether or not we have mold.
2. If you have mold, cut circles from the sheet of transfer size of the mold cavities (with scissors, or preferably using a punch as indicated in the introduction) and put them in the base (with the rough hand, which is the sticking upwards). Pour half a teaspoon of chocolate over the sheet to cover it. We set up a mini oreo cookie and biscuit coated finished with another teaspoon of chocolate. We give a few hits with the mold on the table, so that the chocolate is well distributed in the molds, and all voids or air bubbles that may have become refilled. (We hit softly, not thinking about the neighbor who always parks on your site).
3. Let cool in the refrigerator or in a cool, dry winter now (summer, refrigerators must!). Once solidified chocolate, cookies unmold simply pressing the mold base, and removed carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption.
4. If you do not have mold, bathe in chocolate cookies, draining the excess. We have cookies on a sheet of baking paper.
5. With a spatula, move to the other tray lined with baking paper (it's the only way that the excess chocolate is completely removed). Cut the transfer into squares the size of our cookies, and place on each cookie, pressing lightly with your fingers so that it is attached (remember, the rough side of the transfer in contact with the chocolate!).
6. Let cool in the refrigerator or in a cool, dry place now in winter (summer, refrigerators must!). Once the chocolate solidified, withdraw carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption.
7. This option will go over 48 cookies, since much less of chocolate is used to bathe.

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Chocolate, COOKIES, DESSERT, International Cuisine, Oreo cookies, Tart, white chocolate,