CHINESE FIVE-SPICE TRUFFLES: Lunar New Year!

恭賀發財 Gung Hay Fat Choy! Chinese New Year! A few years ago I tasted fabulous Chinese 5-Spice Truffles at a special event. The chef wouldn't part with his recipe, so I did a bit of sleuthing. I found several recipes on the Internet and experimented. As always the final outcome depends on the quality of chocolate, and, additionally in this case, the spices. I found some locally produced Chinese Five-Spice, and I prefer it to the 'regular' Chinese 5-spice you can get at most local markets. Five-Spice encompasses all five flavors: sweet, sour, bitter, pungent, and salty. In case you want to make your own Chinese 5 Spice, scroll down for a recipe for Chinese Five Spice. It's easy to make, and you get to control the quality and freshness (and you can experiment to please your taste).

CHINESE FIVE-SPICE TRUFFLES

Ingredients
1 lb dark chocolate, preferably 70%
1 cup heavy cream
2 tsp Chinese five-spice powder
1/2 tsp ground white pepper
1/2 cup unsweetened cocoa powder (you can mix in a bit of sparkling sugar if you want to be festive)

Directions
Melt chocolate in metal bowl over saucepan of simmering water (or in a double boiler).
Remove from stove and pour cream with spices over it.
Let stand 2-3 minutes and then whisk together until smooth.
Refrigerate for an hour.
Take out of refrigerator and scoop or spoon into balls and put on parchment-lined baking sheet.
Put baking sheets in refrigerator for a few hours to firm up.
When balls are cold and solid, roll in cocoa powder, shaking off excess.

Chinese Five Spice
Recipe from Food.com

Ingredients
3 Tbsp cinnamon (I use Vietnamese cinnamon)
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons Szechuan peppercorns (If you don't have any, you can substitute black peppercorns)
3⁄4 teaspoon ground cloves

Directions
Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. Keeps up to 2 months.

Tip: You can "roast" the whole spices a bit for more intense flavor -- in a dry frying pan, but watch closely, so spices don't burn. If they do, the spice will be bitter.

CHINESE FIVE-SPICE TRUFFLES: Chinese New Year!

恭賀發財 Gung Hay Fat Choy! Chinese New Year! A few years ago I tasted fabulous Chinese 5-Spice Truffles at a special event. The chef wouldn't part with his recipe, so I did a bit of sleuthing. I found several recipes on the Internet and experimented. As always the final outcome depends on the quality of chocolate, and, additionally in this case, the spices. I found some locally produced Chinese Five-Spice, and I prefer it to the 'regular' Chinese 5-spice you can get at most local markets. Five-Spice encompasses all five flavors: sweet, sour, bitter, pungent, and salty. In case you want to make your own Chinese 5 Spice, scroll down for a recipe for Chinese Five Spice. It's easy to make, and you get to control the quality and freshness (and you can experiment to please your taste).

CHINESE FIVE-SPICE TRUFFLES

Ingredients
1 lb dark chocolate, preferably 70%
1 cup heavy cream
2 tsp Chinese five-spice powder
1/2 tsp ground white pepper
1/2 cup unsweetened cocoa powder (you can mix in a bit of sparkling sugar if you want to be festive)

Directions
Melt chocolate in metal bowl over saucepan of simmering water (or in a double boiler).
Remove from stove and pour cream with spices over it.
Let stand 2-3 minutes and then whisk together until smooth.
Refrigerate for an hour.
Take out of refrigerator and scoop or spoon into balls and put on parchment-lined baking sheet.
Put baking sheets in refrigerator for a few hours to firm up.
When balls are cold and solid, roll in cocoa powder, shaking off excess.

Chinese Five Spice
Recipe from Food.com

Ingredients
3 Tbsp cinnamon (I use Vietnamese cinnamon)
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons Szechuan peppercorns (If you don't have any, you can substitute black peppercorns)
3⁄4 teaspoon ground cloves

Directions
Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. Keeps up to 2 months.

Tip: You can "roast" the whole spices a bit for more intense flavor -- in a dry frying pan, but watch closely, so spices don't burn. If they do, the spice will be bitter.

LUNAR NEW YEAR CHOCOLATE: MARIEBELLE

This is the Year of the Rabbit. Celebrate with Chocolate Rabbits! That's easy if you make one of your Easter recipes..but want to be more specific...and possibly more delicious?  Chocolate company Mariebelle has a box of beautiful Lunar New Year Chocolates celebrating the Year of the Rabbit. But act fast, they sell out quickly.  

The Year of the Rabbit 16 piece box features 16 different designs inspired by Chinese culture. It's the perfect gift for the new year for friends, family, and for you. 

CHINESE FIVE-SPICE TRUFFLES: Chinese New Year!

恭賀發財 Gung Hay Fat Choy! Chinese New Year! A few years ago I tasted fabulous Chinese 5-Spice Truffles at a special event. The chef wouldn't part with his recipe, so I did a bit of sleuthing. I found several recipes on the Internet and experimented. As always the final outcome depends on the quality of chocolate, and, additionally in this case, the spices. I found some locally produced Chinese Five-Spice, and I prefer it to the 'regular' Chinese 5-spice you can get at the local market. Five-Spice encompasses all five flavors: sweet, sour, bitter, pungent, and salty. In case you want to make your own Chinese 5 Spice, scroll down for a recipe for Chinese Five Spice. It's easy to make, and you get to control the quality and freshness.

CHINESE FIVE-SPICE TRUFFLES

Ingredients
1 lb dark chocolate, preferably 70%
1 cup heavy cream
2 tsp Chinese five-spice powder
1/2 tsp ground white pepper
1/2 cup unsweetened cocoa powder (you can mix in a bit of sparkling sugar if you want to be festive)

Directions
Melt chocolate in metal bowl over saucepan of simmering water (or in a double boiler).
Remove from stove and pour cream with spices over it.
Let stand 2-3 minutes and then whisk together until smooth.
Refrigerate for an hour.
Take out of refrigerator and scoop or spoon into balls and put on parchment-lined baking sheet.
Put baking sheets in refrigerator for a few hours to firm up.
When balls are cold and solid, roll in cocoa powder, shaking off excess.

Chinese Five Spice
Recipe from Food.com

Ingredients
3 Tbsp cinnamon (I use Vietnamese cinnamon)
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons Szechuan peppercorns (If you don't have any, you can substitute black peppercorns)
3⁄4 teaspoon ground cloves

Directions
Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. Keeps up to 2 months.

Tip: You can "roast" the whole spices a bit for more intense flavor -- in a dry frying pan, but watch closely, so spices don't burn. If they do, the spice will be bitter.

BACON CHOCOLATE TRUFFLES: THE YEAR OF THE PIG: Chinese New Year

Chinese New Year starts tomorrow, February 5, and it's the Year of the Pig. Here's a very easy and delicious recipe for Bacon Chocolate Truffles to celebrate! This recipe is adapted from Kraft Foods. As always, use the very best ingredients. Gung Hay Fat Choy! 恭喜發財

BACON CHOCOLATE TRUFFLES

THE YEAR OF THE PIG

Ingredients
6 slices Thick Cut Bacon
1/4 cup packed brown sugar
1/2 cup whipping cream
2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, chopped
2 Tbsp butter, softened
1 Tbsp light corn syrup
4 ounces Semi-Sweet Chocolate, chopped

Directions
Heat oven to 350ºF.
Place bacon in single layer on foil-covered rimmed baking sheet; sprinkle with sugar. Bake 20 to 22 min. or until bacon is crisp. Drain bacon on paper towels. Discard all but 1 Tbsp. drippings from baking sheet; reserve for later use.
Bring cream to boil in medium saucepan on medium heat; remove from heat. Add next 3 ingredients; stir until chocolate is completely melted and mixture is well blended. Crumble bacon. Add 1/2 cup to chocolate mixture; mix well. Freeze 1 to 2 hours or until firm.
Roll chocolate mixture into 24 balls; place on waxed paper-covered rimmed baking sheet. Freeze 20 min.
Melt semi-sweet chocolate as directed on package. Stir in reserved bacon drippings. Dip chocolate balls, 1 at a time, in semi-sweet chocolate mixture, turning to evenly coat each ball. Return to prepared baking sheet. Drizzle with any remaining melted chocolate. Sprinkle with remaining bacon. Refrigerate 30 min. or until chocolate coating is firm.

CHINESE FIVE-SPICE TRUFFLES: Chinese New Year

Chinese New Year! A few years ago I tasted fabulous Chinese 5-Spice Truffles at a special event. The chef wouldn't part with his recipe, so I did a bit of sleuthing. I found several recipes on the Internet, and experimented. As always the final outcome depends on the quality of chocolate and, additionally in this case, the spices. I found some locally produced Chinese Five-Spice, and I prefer it to the 'regular' Chinese 5-spice you can get at the local market. Five-Spice encompasses all five flavors: sweet, sour, bitter, pungent, and salty. In case you want to make your own Chinese 5 Spice, scroll down for a recipe for Chinese Five Spice. It's easy to make, and that way you get to control the quality and freshness.

CHINESE FIVE-SPICE TRUFFLES

Ingredients
1 lb dark chocolate, preferably 70%
1 cup heavy cream
2 tsp Chinese five-spice powder
1/2 tsp ground white pepper
1/2 cup unsweetened cocoa powder (you can mix in a bit of sparkling sugar if you want to be festive)

Directions
Melt chocolate in metal bowl over saucepan of simmering water (or in a double boiler).
Remove from stove and pour cream with spices over it.
Let stand 2-3 minutes and then whisk together until smooth.
Refrigerate for an hour.
Take out of refrigerator and scoop or spoon into balls and put on parchment-lined baking sheet.
Put baking sheets in refrigerator for a few hours to firm up.
When balls are cold and solid, roll in cocoa powder, shaking off excess.

Chinese Five Spice
Recipe from Food.com

Ingredients
3 Tbsp cinnamon (I use Vietnamese cinnamon)
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons Szechuan peppercorns (If you don't have any, you can substitute black peppercorns)
3⁄4 teaspoon ground cloves

Directions
Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. Keeps up to 2 months.

Tip: You can "roast" the whole spices a bit for more intense flavor -- in a dry frying pan, but watch closely, so spices don't burn.

CHINESE FIVE-SPICE TRUFFLES: Happy Chinese New Year

Happy Chinese New Year! A few years ago I tasted fabulous Chinese 5-Spice Truffles at a special event. The chef wouldn't part with his recipe, so I did a bit of sleuthing. I found several recipes on the Internet, and experimented. As always the final outcome depends on the quality of chocolate and, additionally in this case, the spices. I found some locally produced Chinese Five-Spice, and I prefer it to the 'regular' Chinese 5-spice you can get at the local market. In case you want to make your own Chinese 5 Spice, scroll down for a recipe for Chinese Five Spice. It's easy to make, and that way you get to control the quality and freshness.

CHINESE FIVE-SPICE TRUFFLES

Ingredients
1 lb dark chocolate, preferably 70%
1 cup heavy cream
2 tsp Chinese five-spice powder
1/2 tsp ground white pepper
1/2 cup unsweetened cocoa powder (you can mix in a bit of sparkling sugar if you want to be festive)

Directions
Melt chocolate in metal bowl over saucepan of simmering water (or in a double boiler). Take off stove and pour cream with spices over it. Let stand 2-3 minutes and then whisk together until smooth. Refrigerate for an hour. Take out of refrigerator and scoop or spoon into balls and put on parchment-lined baking sheet.
Put baking sheets in refrigerator for a few hours to firm up.
When balls are cold and solid, roll in cocoa powder, shaking off excess.

Chinese Five Spice
Recipe from Food.com

Ingredients
3 Tbsp cinnamon
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons szechuan peppercorns
3⁄4 teaspoon ground cloves

Directions
Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. Keeps up to 2 months.

Tip: You can "roast" the whole spices a bit for more intense flavor -- in a dry frying pan, but watch closely, so spices don't burn

Chinese Five-Spice Truffles for Chinese New Year

Happy Chinese New Year! Last summer I tasted fabulous Chinese 5-Spice Truffles at a special event. The chef wouldn't part with his recipe, so I did a bit of sleuthing. I found several recipes on the Internet, and experimented. As always the final outcome depends on the quality of chocolate and, in this case, the spices. I found some locally produced Chinese Five-Spice, and I prefer it to the 'regular' Chinese 5-spice you can get at the local market. In case you want to make your own, scroll down for a recipe for Chinese Five Spice. It's easy to make, and that way you get to control the quality and freshness.

Chinese Five-Spice Truffles

Ingredients
1 lb dark chocolate, preferably 70%
1 cup heavy cream
2 tsp Chinese five-spice powder
1/2 tsp ground white pepper
1/2 cup unsweetened cocoa powder (you can mix in a bit of sugar if you want to be festive)

Directions
Melt chocolate in metal bowl over a saucepan of simmering water (or in a double boiler). Take off stove and pour cream with spices over it. Let stand 2-3 minutes and then whisk together until smooth. Refrigerate for an hour.  Take out of refrigerator and scoop or spoon into balls and put on parchment-lined baking sheet.
Put baking sheets in refrigerator for a few hours to firm up.
When balls are cold and solid, roll in cocoa powder, shaking off excess.

Chinese Five Spice
Recipe from Food.com

Ingredients
3 Tbsp cinnamon
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons szechuan peppercorns
3⁄4 teaspoon ground cloves

Directions
Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. Keeps up to 2 months.

Tip: You can "roast" the whole spices a bit for a more intense flavor in a dry frying pan, but watch closely, so spices don't burn

EASY GOAT CHEESE TRUFFLES: THE YEAR OF THE GOAT

恭賀發財 Gung Hay Fat Choy! This is the Year of the Ram (Year of the Goat, Year of the Sheep). Chinese New Year begins today.

O.K. why the confusion of the symbol for this year, as opposed to last year--the Year of the Snake..or prior years: the Year of the Rat, the Year of the Horse, etc.? An article in NBC News explains this creature confusion in 2015. 

It all stems from the fact that the Chinese use one character for horned animals — translated as "yang" in Mandarin, according to Chinese and linguistics professor Wei Hong. Yang, when used to mean goat, is seen as something strong with a "quiet spirit," Hong said. A sheep is considered softer. 

The NBA's Golden State Warriors unveiled Chinese New Year-themed uniforms that they will wear Friday to celebrate what the team calls the Year of the Goat. Meanwhile, the New York City Council is hosting a Lunar New Year event next week touting a Year of the Ram revelry. Geography can also make a difference. Sheep are raised in northern China, while goats are more common in southern China, which plays into what the year is called depending on one's location.

Generally, people in mainland China seem to be keen on calling it the Year of the Goat — a nod to the country's culinary past, Hong said after reading news reports on the confusion. But she suggests English-speakers don't need to lock horns over the debate, and might want to go authentic: Year of the Yang.

So to celebrate Chinese New Year on this blog, I'm going with Year of the Goat--and goat cheese.  I live in the foodie San Francisco Bay Area. There's always great fresh goat cheese at the market and the Farmers Markets. I especially love goat cheese from the Cowgirl Creamery and Redwood Hill Farm. You should be able to find fresh goat cheese at Whole Foods and other local farmers markets.  As always, use the very best freshest cheese and fresh high quality chocolate.

I've posted different recipes for Goat Cheese Chocolate Truffles, but this is a really easy one that I found on Epicurious. This recipe originally appeared in Gourmet Magazine, October 1993.

I love the tangy, yet sweet taste of these truffles, and the little bit of lemon gives these truffles a very unique flavor.  For your first time making these, choose a mild goat cheese. A really tangy goat cheese can overpower the sweetness in the chocolate, and it won't be to everyone's taste.


GOAT CHEESE CHOCOLATE TRUFFLES

Ingredients
6 ounces dark chocolate (60-75% cacao organic fair trade chocolate), chopped
6 ounces (about 3/4 cup) room temperature fresh goat cheese
2 Tbsp confectioners' sugar
1/2 tsp Madagascar vanilla
1/8 tsp fresh lemon juice
1/4 cup unsweetened dark cocoa powder, sifted, for coating truffles

Directions
In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove bowl from pan, and let chocolate cool slightly.
In different bowl whisk together goat cheese, confectioners' sugar, vanilla, and lemon juice until mixture is light and fluffy. Whisk in chocolate until mixture is combined well. Chill mixture, covered, for 1 hour, or until firm.
Form heaping teaspoons of mixture into balls and roll balls in cocoa powder.
Chill truffles on baking sheet lined with waxed or parchment paper for 30 minutes, or until firm.
Truffles keep in airtight container, chilled, for 3 days.

恭賀發財 Gung Hay Fat Choy!

Chocolate Recipes for Chinese New Year

Chocolat Chocolate Snake

恭賀發財 Gung Hay Fat Choy! Chinese New Year begins today. This is the Year of the Snake. Chinese food is not usually known for chocolate, but there are actually many chocolate treats to make or buy to celebrate the Chinese Lunar New Year!

This is the Year of the Snake! According to a Chinese saying, a snake person in the house is a good omen because it means the family will not starve. This is because snake people, being intelligent, cunning and wise, are good in business. Not only this but this year’s black water snake is also yin in nature and females often are more willing to make sacrifices to protect the family. No big surprise there.

To celebrate the Year of the Snake, you can buy Chocolate Snakes at Morkes Chocolates  or Chocolate Snakes at Chocolat. I have a lot of chocolate molds, but not snake molds.

There are also several recipes you can make, not necessarily snake related!

Lora Brody has a recipe for Chinese Noodle Nut Clusters at Epicurious. It looks like ChowMein, but tastes sweet and salty.

Hint: Using chocolate chips instead of bar or block chocolate makes a better "batter" that makes  clusters easier to form. You can find cans of Chinese chowmein noodles in the Asian food section of the supermarket. The ones you want are cooked and ready to eat like crackers.


CHINESE NOODLE CHOCOLATE CHOWMEIN

Ingredients
2 cups (10 ounces) semisweet chocolate chips
2 tablespoons sweet butter
2 cups (about 4 ounces) Chinese chow-mein noodles, broken into 1/2-inch to 1-inch pieces (vary the sizes)
1 1/4 cups (5 ounces) dry-roasted salted peanuts, shaken in a sieve to remove excess salt

Directions
Line baking sheet with wax paper, parchment paper, or aluminum foil. Set aside.
Melt chocolate chips and butter together in metal bowl set over, but not touching, saucepan of simmering water, or in microwave-safe bowl in microwave oven. Stir mixture until smooth.
In large mixing bowl, toss noodles and peanuts together.
Pour  melted chocolate mixture over them.
Working quickly before chocolate hardens, use rubber spatula to mix and coat noodles and nuts with chocolate.
Use 2 soup spoons (or teaspoons, depending on how large you want  clusters) to scoop up portions of mixture.
Set clusters on prepared sheet.
Set baking sheet in a cool place (not refrigerator) until chocolate hardens.
The clusters can be stored in an airtight container at room temperature for up to 1 month.

Pichet Ong and Genevieve Ko had a recipe for Chocolate Kumquat Spring Rolls at Epicurious. Haven't made these yet, but you might want to try them on Sunday.

Want to bake? Chronicle Books Blog has a recipe for Chinese Five-Spice Chocolate Chiffon Cake. It's made with cinnamon, aniseed, cloves, ginger and fennelseed.

O.K. You know I'm always looking for the easy way out. You can always dip fortune cookies in chocolate? How easy is that? Want to be more festive. Dip the chocolate covered fortune cookies in sprinkles or colored sugar near the end)

Chocolate Covered Fortune Cookies

Ingredients
15 to 20 fortune cookies
1/2 cup dark chocolate, broken into pieces

Directions
Line baking sheet with wax or parchment paper. Place chocolate chips (or chopped chocolate) in top of double boiler or in saucepan on top of another saucepan with simmering water on bottom. Heat until melted.
Holding fortune cookie by its end, dipping rounded bottom of cookie into chocolate. Let excess chocolate drip off (then roll lightly in sprinkles if you want).
Place chocolate covered fortune cookie on wax or parchment paper. Continue with remainder of cookies.
Put cookies in refrigerator to cool. Store in airtight container or eat. I would eat them right away, really... Candy brings joy, and maybe your fortune will be good. :-)

Gung Hay Fat Choy!

Chocolate & Chinese New Year

This year Chinese New Year and Valentine's Day fall on the same date. It got me thinking about how Chocolate fits into Chinese food.

I read an article last month about the Great Wall of Chocolate: Chinese Chocolatiers Build a Replica of the Great Wall of China out of Chocolate. This edible wall is totally out of chocolate and is 80 tons of chocolate spans 10 meters (not 4000 miles) and includes 'terra cotta' chocolate warriors on a layer of chocolate flakes. It's built from solid dark chocolate bricks mortared with white chocolate and is part of the World Chocolate Wonderland exhibition and trade show in Beijing. Read the full article HERE.

O.K. as interesting as the Great Wall of Chocolate is, it wasn't really related to Chinese New Year or eating chocolate. Since this is the Year of the Tiger, you'll be able to buy Chocolate Tigers at The Chocolate Vault or at local chocolatiers.

Lora Brody had a recipe for Chinese Noodle Nut Clusters at Epicurious a few years ago, and I've made this. It certainly looks like ChowMein, but tastes sweet and salty. Chinese candy bring joy. Of course, I'm not sure this is the candy, but I'm always joyful eating these!

Hint: Using chocolate chips here instead of bar or block chocolate makes a more viscous "batter," which makes the clusters easier to form. This chocolate does not have to be tempered. You can find cans of Chinese chow-mein noodles in the Asian food section of the supermarket. The ones you want are cooked and ready to eat like crackers.

2 cups (10 ounces) semisweet chocolate chips
2 tablespoons unsalted butter
2 cups (about 4 ounces) Chinese chow-mein noodles, broken into 1/2-inch to 1-inch pieces (vary the sizes)
1 1/4 cups (5 ounces) dry-roasted salted peanuts, shaken in a sieve to remove excess salt

Line a baking sheet with wax paper, parchment paper, or aluminum foil. Set aside.

Melt the chocolate chips and butter together in a metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven. Stir the mixture until it is smooth. In a large mixing bowl, toss the noodles and peanuts together. Pour the melted chocolate mixture over them. Working quickly before the chocolate hardens, use a rubber spatula to mix and coat the noodles and nuts with chocolate.

Use 2 soup spoons (or teaspoons, depending on how large you want your clusters) to scoop up portions of the mixture. Set the clusters on the prepared sheet. Set the baking sheet in a cool place (not in the refrigerator) until the chocolate hardens.

The clusters can be stored in an airtight container at room temperature for up to 1 month.

Pichet Ong and Genevieve Ko had a recipe for Chocolate Kumquat Spring Rolls at Epicurious. Haven't made these yet, but you might want to try them on Sunday.

Want to bake? Chronicle Books Blog has a recipe for Chinese Five-Spice Chocolate Chiffon Cake. It's made with cinnamon, aniseed, cloves, ginger and fennelseed. Don't let that put you off, though, this recipe from the book Chocolate Cakes looks fabulous.

O.K. You know I'm always looking for the easy way out. You can always dip fortune cookies in chocolate? How easy is that? Want to be more festive. Dip the chocolate covered fortune cookies in sprinkles or colored sugar near the end)

Chocolate Covered Fortune Cookies

15 to 20 fortune cookies
1/2 cup dark chocolate, broken into pieces

Line a baking sheet with wax or parchment paper. Place the chocolate chips in the top of a double boiler or in a saucepan on top of another saucepan with simmering water on the bottom. Heat until melted.

Holding the fortune cookie by its end, dipping the rounded bottom of the cookie into the chocolate. Let the excess chocolate drip off (then roll lightly in sprinkles if you want). Place the chocolate covered fortune cookie on the wax or parchment paper. Continue with the remainder of the cookies.

Put the cookies in the refrigerator to cool. Store in an airtight container or eat. I would eat them right away, really... Candy brings joy, and maybe your fortune will be good. :-)

Gung Hay Fat Choy!