lrlt2000 Posted 26 Aug 2011 , 12:26pm
post #1 of

I never make cake pops, but had so much leftover from carving that I decided to use the extras for some cake pops for neighbors. I don't have almond bark or anything that would dry hard. I have white chocolate and regular chocolate chips, and white chocolate ganache.

How can I make a coating that will dry hard and fast? I tried to melt some white chocolate chips last night, but it was too thick. When I added a few teaspoons of milk to thin it out, it just didn't work. It wouldn't harden to a shell.

Anyone know how I can achieve that hardening without having to go out to the store!?

2 replies
dchockeyguy Posted 29 Aug 2011 , 2:48pm
post #2 of

If your white chocolate is too thick, try adding some paramount crystals to thin them out. Milk isn't going to work for this, but the crystals will help with the consistency.

crisseyann Posted 29 Aug 2011 , 2:51pm
post #3 of

A little bit of shortening added (if you don't have paramount crystals) will work as well for thinning out your chocolate.. I use the chocolate chips quite often. I find they taste better than candy melts for the most part.

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