I tried these for the first time tonight. I couldn't get that smooth chocolate look on most of them. I'm using wilton candy melts and was trying to make cake pops that look like apples. I needed a smooth finish, but mine isn't as smooth as I'd like. What can I do to make the chocolate "runnier" but still get a smooth, hard surface? Any advice would be really appreciated, these are for a charity event tomorrow afternoon and I'd like them to look nice.

Thanks

You have to keep the chocolate warmer side so it stays runny. Is there anyway you can work from a double boiler or keep the warm chocolate over hot water or on a heating source (i.e., heating pad) while you work? Try working in a warm room as well. As soon as the candy melts/chocolate start to cool, you'll get lumps. It takes a while to get the hang of it, but once you do, they are easy as pie! HTH!

Thanks, I am using the Wilton Chocolate Pots and have never had issues doing chocolate molds. But for some reason, I just couldn't get that smooth look. I'll try again and hopefully I can figure it out.

I had the same problem then I decided to double dip them. It smoothed them out a lot. Also when I formed them I use a small scoop to measure for uniformity then roll by hand to tighten the "crumbs" up. And I put them in the freezer for a while.

In addition to keeping the chocolate warm, you can add shortening to it and it will thin it for you. I always add a tbsp at a time until it's the consistency I want. HTH.

Thank you all so much. I will try all of your suggestions and hopefully I can get this right

Does anyone know if adding shortening to the chocolate changes the consistency and the taste? Or does it simply make it runnier for better dipping? Thanks

I just wanted to let you know that I added too much shortening and YES, it changes the texture. You can't tell that there is any difference while you're making them, but once you've gotten them all done and they sit in room temperature for a bit, you feel like you are biting into shortening!! I did it and it was so gross!! I threw them out because it made me feel sick And I was so disappointed because they were coming out so beautiful, too. Now, I just add a little hi-ratio shortening at a time. Maybe I should switch to Crisco for the chocolate....I think the hi-ratio has too much fat in it....anyway, just thought I'd share that with you.

Wilton Chocolate Melts are already tempered so you don't need to add shortening.

The last three times I've used the Wilton Chocolate Melts, I've had to add shortening to thin it.

Don't use shortening or oil...Use paramount crystals. They are flakes of coconut oil melt very quickly when stirring into warm chocolate. Don't over do. They don't alter the taste but will thin the chocolate. But, too much and they don't harden really well.

I use them all the time in chocolate and candy melts. Only got too much the first time then I learned to add small amount slowly. As soon as you get a smooth consistency stop...

You get them at candy and cake supply stores. Very reasonable.

Use a little at a time till you get you consistency

I find the Wilton red melts don't melt as nice as the other colors, if that is what you are using.

I agree with Tracyjade. candy melts dont melt as well. I am pretty sure they have less cocoa butter than real chocolate