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?

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.

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".

Thanks. I was just wondering.

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