The second most popular Girl Scout Cookie is a winning combination of shortbread, caramel, coconut, and chocolate that reminds us more of our childhood than the South Pacific islands it’s named for. Here’s our take on the Samoa.
Special equipment: We’re assuming that you have basic tools like a rubber spatula, bowls, and measuring cups. The other items you’ll need are a kitchen scale and a chocolate thermometer such as CDN’s.
What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 58.5 percent dark chocolate Discos; they can be found at many specialty grocery stores or online.
Game plan: The cookies can be baked up to 24 hours in advance and stored in an airtight container until ready to coat.
In our experience, it’s best to avoid tempering chocolate on a hot day or to work in an air-conditioned space. Chocolate behaves best at a room temperature between the mid-60s and low 70s. Also, chocolate stays in temper for only a short time, so have everything ready to go and work quickly.
For an illustrated guide to making these cookies, see our Fijis project.
For the caramel topping:
To temper the chocolate:
To assemble the cookies: