Thinning Chocolate

Sugar Work By Buttafli Updated 22 Oct 2008 , 3:34pm by tonicake

Buttafli Posted 29 Aug 2008 , 12:30am
post #1 of 6

Hello All

I am trying to make those adorable cupcake bites from Bakerella's blog. I am using the peanut butter cup mold. I am having problem covering the top of the cake ball (the cupcake part). My chocolate seems to thick. I don't know what to use to thin out the chocolate so it looks smooth. Please Help

5 replies
JoAnnB Posted 29 Aug 2008 , 4:16am
post #2 of 6

paramount crystals or cocoa butter works the best

kayla1505 Posted 29 Aug 2008 , 4:44am
post #3 of 6

regular canola oil will work to thin out the chocolate, thats what we use at school

Buttafli Posted 29 Aug 2008 , 5:19am
post #4 of 6

Thanks, I actually found another user who posted the same question and she was told to use Crisco. I tried it out and it worked well so far and It didn't change the taste.

Keren Posted 16 Oct 2008 , 10:14pm
post #5 of 6

I use a tiny bit of parrafin. It thins the chocolate a little, keeps it soft and prevents it from melting and getting sticky after being set. I haven't tried it with cany melts, only with baking chocolate and chocolate chips. The taste is not altered at all. I am going to try it with cake balls soon.

tonicake Posted 22 Oct 2008 , 3:34pm
post #6 of 6

Has any one used the fondue chocolate? It seems softer than the chocolate candy melts. I have purchased, but have not had the time to try it out.

I must try the shortening for the top. Never thought of that!

Oh, one more thing, how do you use the cocoa butter. I have that too and have no idea how to use it.

Sorry, I don't mean to hi-jack the topic. Great question that was presented.

Thank you!

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