Id like to cover cake pops with tempered chocolate but I need it to be thin enough
for dipping. How do I temper the chocolate, do I add the oil while melting or after
AIf you're using candy melts they don't need to be tempered, but I've heard of people adding paramount crystals to thin out the chocolate.
If you search the recent threads there was a discussion about chocolate making & tempering. In the thread there's a link to tempering chocolate with a food proccesor