FabricGal Posted 31 May 2011 , 1:21am
post #1 of

I've been having a problem melting chocolate too, just like trombonekaren's original post. I read the responses and wondered if anyone could tell me the amount of Crisco to add to make the chocolate melt more smoothly.

I signed up to make chocolate lollipops for our church bake sale this weekend and figure I have a few days to work this out (hope, hope).

I've used chocolate bark (chopped to make melting easier), Guitard chocolate from the cake supply store, and Wilton melting discs, and all with the same problem. I've used the double boiler method and the microwave method, and they don't melt into smooth silken chocolate yumminess.

I usually melt about 1/2 to 3/4 cup of chocolate at a time.

How much Crisco would I add to this? Would adding the Crisco make the chocolate "soft"?

Would adding some clear corn syrup do anything for getting a bit more sheen on the chocolate, or would the corn syrup make it into smooth silken chocolate yumminess?

I've been watching the Jacque Torres videos of making chocolate lillipops, and I sure cannot get my melted chocolate to look like his! He has a stainless steel bowl of melted chocolate and he pours it so easily! And it stayed melted! HOW does he do that? Is it because he tempers it and we don't see that part on the video?

ANY help would be appreciated! Many thanks in advance!

6 replies
tokazodo Posted 31 May 2011 , 1:39am
post #2 of

According to this tutorial, it's about 1 tablespoon of shortening to 6 ounces of chocolate chips. It's a whole of directions.

Good Luck!


http://www.giverslog.com/?p=4334

FabricGal Posted 31 May 2011 , 5:46am
post #3 of

Thank you so much for the quick reply, the info and the link!

tokazodo Posted 31 May 2011 , 10:49am
post #4 of

I'm glad I could be of some help!

indydebi Posted 31 May 2011 , 11:47am
post #5 of

You might try with a little at a time to see if you need more or not. SOmetimes I need more .... sometimes I need less.

katboss Posted 31 May 2011 , 11:53am
post #6 of

I agree with the PP. If you add corn syrup I'm pretty sure you won't get a good result. (I use corn syrup to make candy clay)

LisaPeps Posted 31 May 2011 , 12:52pm
post #7 of

Corn syrup will make the chocolate thicker, not smoother. Corn Syrup contains water so it will seize the chocolate making it unworkable for dipping cake pops in.

How much heat are you using? ie what temp does the water get to/how long are you microwaving for?

Chocolate should be melted slowly. I usually melt in the microwave for 20 secs at a time and make sure I stir it in between blasts. I stir it quite fast so the heat distributes throughout.

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