How can I get the Chocolate to be thinner for dipping?
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 :-)
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.