I am having problems with my chocolate coating always being too thick and not giving a smooth finish. I am also having problems with the moisture from inside building up and softening the chocolate coating and oozing out. I am using the Wilton's chocolate to coat with, but have also used almond bark in the past. Is it the chocolate I am using or am I doing something else wrong? Help!
The quality of chocolate could be a factor but I use almond bark and wilton's often with no problems. After you melt the chocolate, add in a tsp. or so of veg. oil and stir. Continue to thin out with oil until you reach the desired thickness of chocolate. I usually add quite a bit until I have it nice and thin.
I always add a little shortening to my coating to thin it up a little bit, and I think that also helps w/ the smooth finish. Just add a little shortening at a time, until it's thinned to your liking. I've never had an issue w/ the moisture, so I'm sorry, I'll be no help there! But good luck!!
The had isues with the cake oozing out and the problem was a combination of the chocolate being too hot and the pops being too cold. Hope that helps.
I am also having problems with the moisture from inside building up and softening the chocolate coating and oozing out.
It also sounds like your dough is way to wet! I dont understand how it can soften the chocolate! These are my business, and I have never heard of that!
Well, cake pops aren't my business but I HAVE had the issue with the oozing as well. You will need to wait until the cake part warms up a little bit, you can't put the chocolate directly on the frozen or cold pop. When I did that, the chocolate part cracked and it looked like oil was oozing out. HTH!
I have dont them from frozen. All the time infact....... hm. could it be the wilton melts?
thanks for all the helpful tips. I will try them out and make some adjustments and see what happens.