Paramount Crystals For Chocolate

Decorating By CrumblesConfections Updated 12 Jul 2010 , 4:16am by icer101

CrumblesConfections Posted 11 Jul 2010 , 4:06am
post #1 of 5

Sorry if this question has been asked previously, but does anyone use paramount crystals when melting their chocolate? If so, is it really thinner when it's melted?

4 replies
CandyLady Posted 11 Jul 2010 , 6:28pm
post #2 of 5

depending on the brand of chocolate I purchase, some are thicker than others. When using them for molds I find it does help sometimes to thin them out by adding paramount crystals. White chocolate is thinner than milk so not needed, I find. It is a matter of choice and depends on what you are doing with your chocolate.

PattyT Posted 11 Jul 2010 , 6:41pm
post #3 of 5

I use them when doing chocolate transfers. Even with the candy melts - which melt pretty nicely - I get a little better flow when I add a tiny bit of paramount crystals.

Not sure if it affects flavor and consistency when using real chocolates and for molding candy - my transfers are mostly decoration and just need to taste "ok".

CrumblesConfections Posted 12 Jul 2010 , 3:58am
post #4 of 5

Thanks. I was just wondering.

icer101 Posted 12 Jul 2010 , 4:16am
post #5 of 5

I have to use paramount crystals in my white chocolate more that my dk. chocolate.

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