LOOKING for: Help w/Chocolate-Covered Espresso Brittle
I made some espresso brittle that I want to cover with chocolate.
1. Do you think semi-sweet is the right chocolate?
2. Should I add shortening when I melt the chocolate? Or just melt the chocolate?
3. I'd like the chocolate to be reasonably thick...not a thin coating. Should I dip, harden, then dip again? Or do you think one dip will suffice?
I plan to add a few salt crystals (2 or 3) to the tops.