i keep seeing some of you are saying add shortening to chocolate..my ? is does that seize the chocolate and what exactly is the purpose for it? i have tried my hand at some chocolate molding and it turned out ok-the one mistake i did learn from was trying to color white chocolate w/wiltons cake colorings it definitly seized my chocolates.. live and learn i guess. just curious on response thanks in advance!! gizmo

In order to colour chocolate you need an oil-based colour like Wilton's colours for candy melts. The Wilton cake colours are water based so yes, they will seize up your chocolate big time. Crisco is an oil so it will not seize up your chocolate. Same thing for butter and regular margarine (the kind without water).

As to why the Crisco is being added I'm not sure however I am thinking it is relatted to the sheen of it once completed or maybe the texture? Just a guess...

I have added Wilton's colors to chocolate in the past. it has to be done in very small amount in order to keeping it from seizing. Oils are much better! Most people add Crisco to chocolate to help it melt. I personally don't do it often because it changes the taste slightly. It will also give it a nice sheen if your making ganache.

Crisco is added to help thin down candy melts if they are too thick. You can also use paramount (sp) crystals for the same purpose.

I add up to a tablesppon to a pound of chocolate...it helps thin it down and makes a nice consistency for coating those cake balls or truffles!!