I dipped some cake balls in chocolate on Sunday night.
First of all the chocolate is a little bit thick. Is that normal? It is my first time working with it so I do not know how it is supposed to be.
Also the chocolate after two days (today) started to show some spots and cracks 
. It is normal as well? How long do they last after you made them?
I did use Milk Chocolate Chips (Ghirardelli). I melted in the microwave with a little bit of Crisco.
Any tips to get it better?
Is it better to use milk or dark chocolate?
Thanks for any help! 
4
replies
bonniesido
Posted 2 Nov 2006 , 1:08pm
post #3 of 5
Sounds like you needed to add a little more Crisco to thin it down. That would also account for the cracking. As to the type of chocolate use whatever you like best.
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