Chocolate-covered graham crackers

[elfs]

Deluxe Grahams

I attempted this week to make chocolate-covered grahams in about the simplest manner possible: melt chocolate in a double boiler, add a touch of cream to keep it smooth, and dunk graham crackers in it.

They came out okay. Not great. The first bad had way too much fat in them and were very messy. The second batch was still messy but less so, and ultimately I got 16 cookies out of a handful of dark chocolate chips and some leftover graham crackers. They're a different kind of wonderful from the Nabisco Deluxe's, which I can't find anywhere anymore. And they were yummy; the girls made them disappear.

Comments

[urox.livejournal.com]

Hmm. Look like there are some unmelted milk solids in there.. or is that graham cracker dust?

[adaveen.livejournal.com]

I think there's some kind of special chocolate mixture that you're supposed to use for coating foods. It's been a long time, but I think you add some of paraffin to give it a smooth texture that holds after cooling, but I can't remember exactly.

Of course I had to go look it up. Here's a recipe: http://www.recipezaar.com/The-Best-DippingCoating-Chocolate-Ever-282722

[pixel39.livejournal.com]

The paraffin keeps it from blooming, among other things, and means that you don't really have to temper it. Chocolate is a fussy thing.

[pixel39.livejournal.com]

Actually with the cream you turned it into ganache. :-)

Chocolate work is one of those things that takes practice. Lots of practice. I'm not very good at it myself--I haven't managed to keep it from blooming, for instance.

[lucky-otter.livejournal.com]

On the other hand, ganache covered graham crackers sound pretty darn good. Though I doubt that "a touch of cream" was enough to really call it ganache.

[bldrnrpdx.livejournal.com]

I'm fond of mixing a handful of chocolate chips with a spoonful of peanut butter (crunchy, of course). I'll put that on graham crackers, or sometimes over marshmallows (toasted or not) on graham crackers.