How can I get the Chocolate to be thinner for dipping?

by Annette
(Canada)

I am making some Chocolate covered treats and the Chocolate seems to be too thick. I'm using Chocolate melts, not Chocolate that requires tempering (too finicky).

I have tried to add paramount crystals and that didn't help, should I just be adding more of that or should I use shortening?

I don't want to alter the taste of the chocolate too much either. Any help you can give me would be great. Thanks :-)

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Hi Annette,

I'd try using the shortening. Just start with a tablespoon. Depending on how much chocolate you are working with, you can adjust the amount accordingly.

I've never had a problem with the taste being altered, but I've never really used much more than a tablespoon or so per pound of chocolate.

Hope that helps thin the chocolate sufficiently for you.

~Angie