everytime i make cake pops i melt the chocolate but its not as smooth as i would like i would like for it to be like chocolate fountain chocolate but i cant get that consistency what am i doing wrong
Try adding 1-2 Tbsp. of veg. oil or shortening to your candy melts/chocolate. It will thin it out and make it easier to dip. Also, my mom just tried adding Paramount Crystals to her candy melts when making some cake balls for a wedding.
She said they made a huge difference. I'm pretty sure Bakerella mentioned using Paramount Crystals on her site, too.
Hopefully that helps.
Maybe another brand of chocolate?
I loved working with the Bada Bing melts...I posted 2 pics on this thread: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=746715&highlight=
Just add a bit of shortening....works just fine