Over the weekend I made cheesecake balls, and when I went to coat them in the chocolate melts, that stuff was thicker than thick, THEN I also made brownie balls (instead of cake balls) and man alive was that every difficult to coat, I used a double boiler to melt the chocolate and then rolled them in, and it was just the most difficult thing to do, is there a way to make the chocolate thinner, I see those chocolate fountains, and it flows like water and coats the fruits and such perfectly, does anyone have any ideas to help me for the next time I make these? Thanks so much, Sincerely, Veronica

Ok, I haven't done this, but according to Country Kitchens, use Paramount crystals to thin candy coating. If it's actual chocolate, use cocoa butter.

http://www.countrykitchensa.com/ckideas/ckIdea.aspx?Occ1Id=&ideaId=172&idea=429&occasion=General%20Candy%20Instructions

Good luck!

You can add a little (tablespoon or so) of Crisco to candy melts to get them to the right consistancy. If you have overheated your chocolate though, it will also become SUPER thick and unworkable.

The Crisco helps? It does not lose the taste of the chocolate at all? If I use the cocoa butter where can I find that? Thanks so much, Sincerely, Veronica

I used the Crisco and chocolate chips in the microwave (didn't know I wasn't supposed to at the time) and they didn't taste any different, it was a very small amount of Crisco about a teaspoon/4oz chocolate chips I think. I don't think anything bad happened to the texture, but I was mostly just fooling around to see what would happen.

As far as buying cocoa butter, I would check the Country Kitchens, they seem to have just about everything.

I will try it out again, I am hoping it will work out for me as much as it did for the both of you, Thanks so much for replying I really do appreciate it, Take care, Sincerely, Veronica