I have tried to make cake pops but the chocolate is to thick and when i shake it it starts to break. What am i doing wrong could anybody give me any advise on how to go about and making my cake pops better. Thank you very much.
You can thin candy melts, chocolate bark or real chocolate by adding shortening. I usually use bark and add 1 Tbsp of shortening per 4 oz. of chocolate bark.
I'm not sure what part is "breaking", but most people chill the cake balls, dip the stick in chocolate and then insert. When that has set up a little bit, you dip the ball (don't stir, just dip in and out) and then gently tap to release the extra coating.
If your cake ball is coming apart, it may not have been mixed or packed well enough.
iF YOU THIN WITH SHORTNING, WILL IT STILL GET SOLID ENOUGH FOR A MOLD? PICTURE FRAME, OR WHATEVER?
I don't usually mold chocolate, so I don't really have experience with that. However, the pops do solidify at room temperature, so it might be worth a shot. I would just thin a small amount and test in the mold you are considering.
shortening will work, but Paramount Crystals are better.
I have to agree with leah_s the Paramount Crystals are the best thats what I use with my chocolate to pour in molds it thins it out just enough hth
What are Paramount Crystals please?
What's the measurement? 1 tbsp. per 8 oz, 1 tsp. per 4 oz? Or do you just add until you get the consistency you're looking for?
Sorry it took awhile Paramount Crystals are chips of partially hydrogenated palm kernel oil combined with lecithin and citric acid (as a preservative) for the use in confectionery coating and chocolate work. When used it keeps the chocolate fluid. Used similarly to cocoa butter in chocolate work, except paramount crystals have virtually no flavor (tasteless). wow I didn't know what they were exactly either until I looked them up lol I usually use about 1/4 tsp. to about a half a bag of the candy melts and add little flakes at a time til its as I like HTH : )