I Think I Can Do Anything But This...
Decorating By ShannanM Updated 31 May 2007 , 11:28am by StephW
How do I melt chocolate for cake balls? I have always had the worst time trying to do it. I add liquid, and it's runny, I add corn syrup, the same thing, or it goes the other way and ends up in a dried up ball. My cake balls are formed and in the freezer ready for chocolate. Please help!
I always use the almond bark squares (white or brown chocolate). I melt a pack of them in a pan on low on the stovetop. If you add around 1 tbsp of crisco it makes it easier to dip in. Don't add liquids, it will cause it to clump up. Also be careful about letting it get too warm because it will caramelize and get very lumpy. I usually melt and remove from heat, then remelt when it gets too thick. I hope this helps!
One trick I use is to partially melt the chocolate: gently heat the chocolate until all but about a third is melted, then remove it from the heat and stir until it is completely melted. This seems to help prevent overheating the chocolate - if this happens, either the chocolate won't set properly, or it will scorch.
Are you using confectionary coating/Candy melts? These don't require any tempering, just melt and dip. Thin with a tiny amount of crisco if necessary, don't use butter as it contains water. Even the tiniest drop of water can ruin a batch of chocolate - the whole thing will seize up.
If you are using chocolate chips, try doing the partial melt method described above, and you may have to add a little crisco to help it set.
Good luck! Wish I had some cake balls in the freezer! Yumm! 
I use chocolate candy melts or other chocolates for dipping. I have always been told to melt in the microwave on 50% power for no more than 30 seconds at a time. I do this when I make truffles and dipped oreos. It works great. I think you can also add parafin crystals.
I melt mine in a double boiler over hot (but not boiling) water. If I use almond bark, I don't add anything other than maybe a few chocolate chips. If I use straight chocolate chips I add paraffin.
Diane
Here's what I do.
Put a small pan of water on the stove... only need an inch or two. Put a bowl over the pan to melt the chocolate in. Then I pour 2/3 of the chocolate that I want to melt into the bowl. Stir until it's completely melted and then remove from the heat. Then stir in the remaining chocolate until melted. At this point - the chocolate should be in temper - which I check for by brushing some on a small piece of parchment paper and stick it in the freezer for a few minutes. If it comes out shiny and has a snap when you break it - it's in temper.
You can put in a small amount of shortening if you want to when melting the chocolate, but never, ever put in any water based liquid!
HTH.
I used to do the microwave method - 30 seconds, stir, then 10 seconds at a time & stir after each interval. NOW I have discovered the wilton chocolate pro melting pot - it's awesome!!! All I have to do is plug in, preheat for 5 in, then dump in my chocolate chips - and it melts in minutes!! I received it as a free gift but it is totally worth the cost if I had to buy it off the shelf!! I think it's $30 shelf price, but with a hobby lobby or michael's coupon, next to nothing! With the microwave method sometimes I'd overheat my chocolate and it'd burn then chunk up - nasty. I've used the new pot for dipping strawberries several times now and LOVE it!!
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