Chocolate Thinning ???

Baking By bloch Updated 6 Apr 2012 , 5:07pm by KoryAK

bloch Posted 5 Apr 2012 , 7:27pm
post #1 of 9

Hey I have a problem with thinning chocolate. I am planning to make cake pops for a birthday party. Candy melts aren't available in India as much as I know of. I tried finding them but no avail. I have been using chocolate. But the white chocolate is very thick to use. I have been using Wilton candy color to use in the white but the effect is okay. Anyway I want to thin my chocolate. Now I know shortening is used but I am also unable to find that yes I know what do I really get here. Cocoa butter is available though. But I also want to find a option. Now the butter I get and use is salted. So will that do. I have clarified butter which is known as ghee here so I don't how that will work. And I have Margarine will that work. Unsalted butter again is not available. So can you please help me. Thanks

8 replies
MimiFix Posted 5 Apr 2012 , 9:23pm
post #2 of 9

Hello bloch, the salted butter might work. Also the cocoa butter. I suggest you try a very small amount of each combination to see how thin you can get the chocolate. Please let us know how it works out!

bloch Posted 6 Apr 2012 , 6:56am
post #3 of 9

Hey MimiFix thank you so much will surely try it and let you know

KoryAK Posted 6 Apr 2012 , 7:28am
post #4 of 9

Do not add butter. The water content in there will cause the chocolate to seize. Perhaps the ghee will work, I'm not sure. You need to add 100% fat, even vegetable oil will work, but cocoa butter is probably the best.

bloch Posted 6 Apr 2012 , 7:51am
post #5 of 9

Ghee is basically clarified butter and is almost 100% fat as they melt the butter to remove the water content in it.

http://en.wikipedia.org/wiki/Ghee

I will try this and of course cocoa butter is the best option.

leah_s Posted 6 Apr 2012 , 8:13am
post #6 of 9

Cocoa butter is by far the best option. Paramount Crystals (which is what one adds to chocolate to thin it) is just cocoa butter.

MimiFix Posted 6 Apr 2012 , 11:01am
post #7 of 9
Quote:
Originally Posted by KoryAK

Do not add butter. The water content in there will cause the chocolate to seize. Perhaps the ghee will work, I'm not sure. You need to add 100% fat, even vegetable oil will work, but cocoa butter is probably the best.


I often add butter to chocolate with no problems. Chocolate is melted first, then depending upon recipe, I may mix in some melted butter.

bloch Posted 6 Apr 2012 , 3:37pm
post #8 of 9

I will try some butter first and then see the rest of the options. Paramount crystals are not available here. I will see the results thanks guys for the help icon_smile.gif.

KoryAK Posted 6 Apr 2012 , 5:07pm
post #9 of 9

I always thought Paramount Crystals were wax (but I've never used them, just info gleaned here) so I looked it up. We're both wrong icon_smile.gif

http://www.pastrysampler.com/Questions_and_Answers/paramount_crystals.htm

They are hydrogenated palm kernel oil. Definitely closer to cocoa butter than paraffin tho (thank goodness) and are definitely intended for the OP's use.

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