Cake Pops

Baking By DebbieCole Updated 12 Apr 2012 , 6:30pm by DebbieCole

DebbieCole Posted 11 Apr 2012 , 6:58pm
post #1 of 6

I have problems with getting melted white chocolate to be thin enough to dip cake balls in it. I used a double boiler to melt the chocolate, I put in 1 Tblsp of paramount crystals in one bag of the white chocolate. This was recommended to me by a person at a Kitchen Art store. The white chocolate was almost too thick to dip. The regular chocolate was fine. I've seen pictures of cake balls that were tinted 3 different colors, and they looked so smooth. Can you tell me the secret to making white chocolate thin enough to dip?

5 replies
jgifford Posted 11 Apr 2012 , 7:09pm
post #2 of 6

Just make sure it's warm enough to be completely melted. My philosophy is, if a little isn't working, add a little more. You may have to add more paramount crystals. I add shortening if needed, which works very well, but sometimes it takes quite a bit. It's all about doing what works for you at this particular time.

leah_s Posted 11 Apr 2012 , 7:15pm
post #3 of 6

You need way more Paramount Crystals. And they work better than veg shortening.

SRumzis Posted 11 Apr 2012 , 7:20pm
post #4 of 6

Shortening works for me, just gotta feel it out for yourself though I guess!

Cakery2012 Posted 11 Apr 2012 , 8:34pm
post #5 of 6

White almond bark is very easy to use for coating .

DebbieCole Posted 12 Apr 2012 , 6:30pm
post #6 of 6

thank you so much for your help. Can't wait to give it another try.

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