Help! Chocolate Too Thick For Cake Balls!

Baking By CherylB Updated 9 Nov 2010 , 5:59pm by CherylB

CherylB Posted 9 Nov 2010 , 2:58pm
post #1 of 7

I am so frustrated. I made cake balls and now I'm trying to cover them in chocolate. I bought Nestle toll house milk chocolate chips and am melting them in the microwave.

I just can't seem to get the chocolate to the right consistency! It's too thick.

What can I add or do to make this better?

And how do you ever get the chocolate thin enough to put those beautiful accents (just simple lines!) across the top?

Any help would be greatly appreciated!

6 replies
J1977 Posted 9 Nov 2010 , 3:08pm
post #2 of 7

Add vegetable oil a little at a time and as you stir the chocolate will become thinner. You can keep going until you are happy with the results.

CherylB Posted 9 Nov 2010 , 3:40pm
post #3 of 7

Thank you! That seems to help quite a bit!

EverAfterCakes Posted 9 Nov 2010 , 3:57pm
post #4 of 7

You could also try parafin wax (aka Gulf Wax).... just use a little bit. I use these for my cake balls and buckeyes... it makes the chocolate shiny and keeps the chocolate harder at room temperature.

J1977 Posted 9 Nov 2010 , 4:05pm
post #5 of 7

where do you find parafin wax?

LindaF144a Posted 9 Nov 2010 , 5:06pm
post #6 of 7

Also chips are not the best to use for dipping. There is something in them that keeps them from melting into the smoothness you want.

I would suggest getting the candy melts. They work better.

CherylB Posted 9 Nov 2010 , 5:59pm
post #7 of 7

I will try the candy melts. Using the vegetable oil definitely made the chocolate softer, but I also found that it didn't harden up too easily.

I'm done with this batch of candy balls ... and my kitchen is a total wreck!

Thanks to everyone for their suggestions. Cake Central gals RULE!

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