HI there! I'm making chess pieces with molds and I'm melting my chocolate in a double boiler. I've never really worked with chocolate and I'm wondering - do I HAVE to thin it with crisco? I find that it's changing the taste and texture of my chocolate and these pieces are not only for show on top of a chess board cake, but I also want them to taste good. Any suggestions?
Here's a comprehensive thread on tempering chocolate, using candy coating, best chocolate for molds, along with tempering cheat and more:
http://cakecentral.com/cake-decorating-ftopict-229031-.html
HTH
I've never used crisco in any of my molds, and I use the wafers. They have all come out perfectly.
Just be very careful using a double boiler. You don't want to get any kind of water, steam, etc. in your chocolate.
Good luck!!
Holly
What are "paramount Crystals and where do you find them?
Here is a link to paramount crystals from Country Kitchens: http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=619062
I get mine from a local cake decorating store. As a substitute, you can use Crisco.
I use the paramount crystals all the time. I prefer the chocolate more runny, so I use 1/2 Cup paramount crystals to 1 lb chocolate melts. It adds to the shine and texture of the finished product. 
I didn't know about paramount crystals... I'll have to use them the next time I need to melt and mold chocolate. Thanks!!!
Thanks for the resources. 1 more ? Do you have to use a specific brand of chocolate or does it work with all brands. Ok one more, lol. Does the paramount crystals make it easier to dip? I find that when I make the cake balls ( thanks to a recipe on cc) I have a hard time melting large amounts of chocolate at once.
I have been making candies for year....I jsut melt chocolate in my microwave.....Start at 1 and stir then only at 15 second intervals. I then cover my old electric food warming trays with a couple layers of paper towels and the chocolate stays melted while working with it. You can also use a covered heating pad or sit it in an electric fry pan with an inch of warm water...do not get any water in chocolate though.
Quote by @%username% on %date%
%body%