Originally Posted by 2txmedics
WHAT!!!! I read about putting shortening but then I started to ask and everyone said oh no, that destroys the choc!!!!
and this is the first mention Ive heard of it....ok, so what kind of shortening...like crisco?....or oil based that you pour?....
I always add shortening, it gives the candy melts/bakers coating a really nice shine to them and makes it silky smooth for dipping. I add about a tsp. of shortening (any veg. shortening, crisco, etc.) per cup of chocolate and melt them together, stir, and if it still needs to be thinner I add more shortening. It sets up nice and firm and doesn't affect the taste at all.
here are cake balls that I've made diong that to them, you can see the coating gets nice and smooth on them.