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RAINBOW MERKINS CHOCLOLATE WAS TO THICK.

post #1 of 2
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HI IM A FIRST TIME BAKER AND I JUST RECENTLY STARTED MAKING CAKE POPS.  I NOTICED THAT THE WHITE CHOCOLATE FROM MERKINS WAS SO EASY TO WORK WITH AND IS THE BEST FOR DIPPING CAKE POPS.  BUT I MADE SOME EATER EGG CAKE POPS AND TRIED USING THE PINK AND LIGHT GREEN COATING AND NOTICES IT WAS SO THICK AND HARD TO DIP MY CAKE POPS INTO THEY WERE ALMOST ALL FALLING APART.   AM I DOING SOMETHING WRONG? I MELETED IT IN THE MICROWAVE THE EXACT SAME WAY I DID THE WHITE CHOCOLATE AND IT WAS JUST NOT WORKING OUT FOR ME IT WOULD EVEN HARDEN TO FAST ON ME I EVEN ADDED A LITTLE VEGTIBLE OIL AND NOTHING.     CAN SOMENOE PLZ HELP!!

post #2 of 2

good call and you could even add more vegetable oil ;)

 

you could add cocoa butter or you can get paramount crystals to add that loosen up choco too

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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