I'm about to make some cake balls for the second time. The first time I made them I used melted chocolate chips to coat them and stuck them in the fridge and they turned out great. The only thing was that when I was coating them the chocolate was a little too thick and kinda hard to work with towards the end. I remember reading on here that if you're using chocolate chips you should thin it out first, but I cant remember what it said to use. I tried looking it up in the search function but I couldn't find what I was looking for. I think it was either oil or corn syrup...any help is greatly appreciated
my first attempt at cakeballs my choc was thick so i was told to use paramount crystals to thin it out and it def did the trick
i also melt my chocolate in smaller batches so my choc doesnt seize and i do about 6 or 8 cake balls at a time
Hmm, never heard of it. Thanks, I'll go look it up. But I'm looking for something that I might have at home...
Have you tried using Almond Bark? I haven't tried it myself, but just a thought.
hi. you can add a little crisco to the chocolate to thin it................
I use corn syrup, just a tad bit at a time until the concistency feels right. I too work in small batches, and add chocolate as needed.
Thanks guys! Wish me luck
thanks guys! i was having the same problem!
If you don't have Paramount crystals on hand, you can use Gulf Wax (paraffin like our grandmothers used to can jelly, etc. with). Just shave a few pieces off with a veggie peeler. This will give your chocolate chips enough wax to set up correctly on your cake balls.