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?
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.
You need way more Paramount Crystals. And they work better than veg shortening.
Shortening works for me, just gotta feel it out for yourself though I guess!
White almond bark is very easy to use for coating .
thank you so much for your help. Can't wait to give it another try.