What can I do to make my chocolate thinner for dipping my cake balls. I am using Giradelli chocolate and have the double boiler on very low. Its melting, but seems a little thick and is hard to dip for a smooth cake ball. They are coming out with little bumps all over....
add some shortening to it and melt it in...works like a charm! I usually add about a tsp. of shortening per cup of choc. chips or candy melts or whatever you're using...add more if you want it thinner and thinner * note that the more you add the less hard your choc. coating will dry...it will still dry just not crack hard or anything which I actually prefer for cake balls
I have the same problem. My sister wanted to take them to work cause they tasted so good. However, I guess they looked a little scary because she said like nobody else ate them except for the brave. But she was glad because she didn't have to share... I guess I didn't think they tasted that great, so lately I've just been throwing out my cake scraps. 
I know its not really an answer to your question but maybe another option. I have never dipped my cake balls in chocolate. Instead I drizzle the chocolate on the cakeballs. I guess I never really liked the chocolate as much as the cake part. Here's a pic
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=686053
Its really easy to do and I think they look good too. I also do milk chocolate on the white cakeballs.
I saw a tip here on CC when I first joined about dipping Cake Balls and it works great. I use it for dipping everything. Take a plastic fork (like you get from takeout food) and break off the two middle tongs. Then place the cake ball on the fork and dip. The chocolate coats the cake ball evenly and the cake ball slides off the fork very easily.
I can't remember who originally posted this suggestion, but thank you!!
Short cakes you are so right about the forks. I wish I had seen that idea years ago as it works so wonderfully. Nothing sticks to that plastic fork so it is really easy to work with and CHEAP!!!!! I found this recipe for dipping chocolate in an old cookbook and it works so wonderfully. I just store leftovers in the cupboard and reheat in my little antique double boiler (this is a treasure too and I still see them at garage and antique shops) Some people don't like the wax but you can eat what the bees make so I figure it can't hurt you. The candies are always shiney and you can handle them without leaving fingerprints.
DIPPING CHOCOLATE
12-16 oz. of good semisweet choc. chips
1 square of bittersweet chocolate
1-2 Tbs. of butter
1/2 bar of food grade paraffin wax
Slowly melt in top of double boiler and stir well to combine.
Happy Dipping!!!!!
Lilybird (Karen)
Paramont crystals work nice for acheiving a good chocolate consistency and for setting the chocolate. I had read on a previous post paraffin wax (even food grade) was not good for people to consume - but I have not found any information googling this to back it up; and my mom uses it all the time for buckeyes. Anyone else know?
I have never had a cake ball. I think I must remedy this situation and make some but I was wondering if they are supposed to be more like fudge or cake?
Thank you.
thank you all for your suggestions.....the plastic fork sounds good. I will try that. I used the dipping utensil that sorta looks like that, but maybe its not as slippery and thats the secret...to get it to slide off easily so you don't have lots of marks. Cake balls are more of a fudgy consistency. You just mix your cake with some buttercream and you can blend in flavoring if you'd like.
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