Paramount Crystals And Melting Chocolate - Please Tell Me

Decorating By Katskakes Updated 5 Apr 2007 , 3:30pm by Katskakes

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Katskakes Posted 4 Apr 2007 , 3:48pm
post #1 of 11

what you know?!
I have tried using crisco to melt chocolate melts to make it smoother. It works really great.
I heard paramount crystals can be used for this too. i bought a small bag at nycake. It looks like little flakes of crisco, is this right? (I know crisco is not hard, but if it was - then got shaved. that's how they look.) sorry if that doesn't make sense.
So how much do you add?


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gateaux Posted 4 Apr 2007 , 4:02pm
post #2 of 11

No the paramount crystals are not crisco, they are some type of shortening. In many chocolate wafers you purchase there is already some present.

The only problem I have ever seen with Crisco is that your chocolate will not harden up as well afterwards.

Before paramount crystals I used to use plain parafin in very small "sliver" amounts.

You should not have to use the paramount unless the wafers you are using have been open for more than 2 months. In my experience anyway.

My chocolate instructor told me to use paramount in chocolate wafers that are older than 6 months and up to 1 year. After that just get rid of them.

I usually purchase my wafers by season and color, so Red, Green before Christmas and they are used up by Valentine, St. Patricks and for sure Easter.

I found a few web sites that talk about them:

Good Luck

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HeatherMari Posted 4 Apr 2007 , 7:47pm
post #3 of 11

I don't know a whole lot about this subject but bobwonderbuns was nice enough to teach me about paramount crystals and I will never make chocolate without them again. I made the six shooter for my cowboy cake in my photos with chocolate with them in it. They seem to really help the chocolate flow and keep from getting clumpy and the finished product was nice and shiny. I didn't have any trouble with the chocolate not hardening. I highly recommend trying them out!

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JoanneK Posted 4 Apr 2007 , 7:54pm
post #4 of 11

Funny you should bring this up. I just bought a bag for the first time on Monday. I have not used them yet but I hear it makes the chocolate much smoother and nicer to work with. You don't need much. I think it's only 1-2 Tbs. per pound of chocolate.

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Katskakes Posted 4 Apr 2007 , 8:37pm
post #5 of 11

Thanks all!
like i said i tried the crisco. Honestly it really worked great, i was just wondering the difference between the both. anytime i do chocolates or covered stuff i put them in the freeze to harden. So never noticed if it takes longer. (unless they are strawberries, they go in the fridge).
They do seem a heck lot shinnier and it is much smoother, makes it easier and faster to pour.

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ShirleyW Posted 4 Apr 2007 , 8:44pm
post #6 of 11

Here is a listing of the ingredients in Paramount Crystals

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indigojods Posted 4 Apr 2007 , 8:52pm
post #7 of 11

As far as I have heard, the difference between using Crisco and paramount crystals is that Crisco will alter the flavor of the chocolate, which paramount crystals will not. The local cake expert/shop owner said about 1 tablespoon for pound of chocolate, and that you don't need to worry about overdoing it since it doesn't alter the taste.

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Katskakes Posted 4 Apr 2007 , 8:55pm
post #8 of 11

thanks again for the rest of the replies and ingredients.

i thought the taste difference was just me or the chocolate melts i was using. HA. good to know. it does taste a bit saltier when you first taste it.

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BlakesCakes Posted 4 Apr 2007 , 9:08pm
post #9 of 11

My understanding of the basic difference between crisco and paramount crystals is that crisco stays soft at room temp and the crystals stay hard.

The palm oil in paramounts helps with hardening in the finished chocolate, as well helping the finished chocolate resisting melting. When melted themselves and added to the chocolate, the paramounts make the chocolate temporarily easier to pour, but when they harden, it's actually harder than the stuff you started with.

Crisco uses soybean oil, an oil that stays softer at room temp and helps the chocolate stay viscous longer so that you can pour it easily and perhaps not have to reheat it constantly. It actually yields a softer chocolate that doesn't "crack". It's great when coating something, like strawberries, that you don't want all of the coating to come off in one bite.

Another option--much more expensive--is to add melted cocoa butter (generally only to real chocolate). Melt the cocoa butter to the temper point of the chocolate you're using, temper the chocolate, and add enough of cocoa butter to just the point where the chocolate pours easily. Too much and you'll have a runny mess.

I use paramount in candy melts almost all of the time, crisco in both melts and real chocolate when coating things, and cocoa butter in real chocolates when making molds or truffles.


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bobwonderbuns Posted 4 Apr 2007 , 9:16pm
post #10 of 11

I always eyeball the amount of paramount crystals I add but once I did actually measure it and I started off with 1/4 Cup of paramount crystals (they really should be called flakes!) per 1 bag of candy melts (either 14 or 16 oz, depending on what brand you buy) and I work my way up to 1/2 Cup. I like it runnier (1/2 Cup worth) but it's really a personal preference. Hope that helps some! icon_biggrin.gif

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Katskakes Posted 5 Apr 2007 , 3:30pm
post #11 of 11

WOW thanks for all that information.
So your suggestions for making Chocolate covered oreos? Which would you use? cause you want the chocolate to be a bit soft when you bite, right?!

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