I am trying to make those adorable cupcake bites from Bakerella's blog. I am using the peanut butter cup mold. I am having problem covering the top of the cake ball (the cupcake part). My chocolate seems to thick. I don't know what to use to thin out the chocolate so it looks smooth. Please Help
paramount crystals or cocoa butter works the best
regular canola oil will work to thin out the chocolate, thats what we use at school
Thanks, I actually found another user who posted the same question and she was told to use Crisco. I tried it out and it worked well so far and It didn't change the taste.
I use a tiny bit of parrafin. It thins the chocolate a little, keeps it soft and prevents it from melting and getting sticky after being set. I haven't tried it with cany melts, only with baking chocolate and chocolate chips. The taste is not altered at all. I am going to try it with cake balls soon.
Has any one used the fondue chocolate? It seems softer than the chocolate candy melts. I have purchased, but have not had the time to try it out.
I must try the shortening for the top. Never thought of that!
Oh, one more thing, how do you use the cocoa butter. I have that too and have no idea how to use it.
Sorry, I don't mean to hi-jack the topic. Great question that was presented.