Help! I am melting chocolate to cover my cake balls and the chocolate seems to be really thick! Is there a way to thin out chocolate so that it is easier to dip. Suggestions? I would hate to waste the chocolate.
thanks,
jen
What type of chocolate are you using? You said it was thick...Do you have a REAL chocolate or a Chocolate Compound(cocoa butter removed and vegetable oil added)...or did you just melt down chocolate chips? You can always add real cocoa butter as well to thin it out...
Robert
Are you using real chocolate or candy melts??
If real chocolate, in order to get a nice shiny finish, no dusty surface, and a good "crack" when you bite into it, you should temper it before dipping. If it still isn't flowing nicely, you can then add a bit of tempered cocoa butter to it- crisco or paramount crystals in a pinch.
If you're using candy melts or confectionary coating, using paramount crystals will help it flow while warm and the help it set up harder when cooled. Melt the coating in the microwave on 50% in short bursts--35-45 seconds at a time until melted and then stir in paramount crystals a tsp. at a time until it's the consistency you prefer.
If you are using melts and prefer a softer coating (more fudgey), you can get that by adding crisco to melted coating about a tsp. at a time, too. Don't add too much or the coating won't set well.
Another option for "cheating" is to gently melt real chocolate (2/3 the total amount you need)--no need to temper-- and make up the other 1/3 with melted cany melts/coating. Mix the two together and no one will be able to tell the difference.
HTH
Rae
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