Remove rounds from freezer and with a fork or dipping tools, dip rounds one at a time, into the chocolate and place
back on parchment paper.
If you're in a hurry and need the clusters to set up quickly, slide the sheets of clusters (while
still on the parchment paper) to baking sheets, and refrigerate.
Another trick is to roll them out
directly on the parchment paper with a slightly floured rolling pin and then just move the parchment paper to the baking pan.
Another trick is to roll it out directly
on the parchment paper with a slightly floured rolling pin and then just move the parchment paper to the baking pan.
I recommend rolling out, cutting out, and adding the crushed candy to these cookies directly
on parchment paper so you don't need to use a lot of flour underneath.
Roll out the dough
on parchment paper into rounds that are 1/4 inch thick and consistent in diameter so that they bake evenly, perhaps between 4 and 8 inches.
He said he cut them in strips, put them in the
freezer on parchment paper cookie sheet then when they were frozen he then put them in large freezer bag and zip.
Remove with a fork, allowing any excess chocolate to drip back into the bowl, and place
truffles on a parchment paper - lined baking sheet or plate.
Spread this mixture out really
thinly on parchment paper laid on a baking tray — use a spatula to get the mixture really thin.