Okay so I watched Bakerella youtube video and mine are not coming out no where near as smooth as hers.
I feel as if my ball dough is good enough because they rolled together great and stayed together. I popped them in the freezer for 15 mins like suggested. During this time getting the melts ready. I am using Wilton candy melts and can't seem to get them as liquid as in the video. Mine is a lot stiffer and I even added a little oil to the melts. I can get the pop in there but some of them pull off. Then over half are cracking!
Any advice or help is greatly appreciated!
Here is a pic of my batter with a little ball rolled up:
Close up of the cracks:
Add shortening (not oil) to the melted chocolate until it's smooth enough - you might have to keep adding shortening till you get the consistency you are looking for.
Okay did that too but was afraid to add to much. Do you need to melt it first before you add it?
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