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
goodluck!
Hmm, never heard of it. Thanks, I'll go look it up. But I'm looking for something that I might have at home...
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.
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.
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