Temper Chocolate With Oil

Decorating By cheri555 Updated 29 Dec 2013 , 6:12pm by Smckinney07

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cheri555 Posted 29 Dec 2013 , 5:58pm
post #1 of 2

Hi all,


Id like to cover cake pops with tempered chocolate but I need it to be thin enough

for dipping.  How do I temper the chocolate, do I add the oil while melting or after

it's tempered?



1 reply
Smckinney07 Cake Central Cake Decorator Profile
Smckinney07 Posted 29 Dec 2013 , 6:12pm
post #2 of 2

AIf you're using candy melts they don't need to be tempered, but I've heard of people adding paramount crystals to thin out the chocolate.

If you search the recent threads there was a discussion about chocolate making & tempering. In the thread there's a link to tempering chocolate with a food proccesor

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