I signed up to make chocolate lollipops for our church bake sale this weekend and figure I have a few days to work this out (hope, hope).
I've used chocolate bark (chopped to make melting easier), Guitard chocolate from the cake supply store, and Wilton melting discs, and all with the same problem. I've used the double boiler method and the microwave method, and they don't melt into smooth silken chocolate yumminess.
I usually melt about 1/2 to 3/4 cup of chocolate at a time.
How much Crisco would I add to this? Would adding the Crisco make the chocolate "soft"?
Would adding some clear corn syrup do anything for getting a bit more sheen on the chocolate, or would the corn syrup make it into smooth silken chocolate yumminess?
I've been watching the Jacque Torres videos of making chocolate lillipops, and I sure cannot get my melted chocolate to look like his! He has a stainless steel bowl of melted chocolate and he pours it so easily! And it stayed melted! HOW does he do that? Is it because he tempers it and we don't see that part on the video?
ANY help would be appreciated! Many thanks in advance!