I have been dipping chocolates for many years. I recently tried a new brand of chocolate that has a fantasic flavor, but it is thicker than I'd like when melted. I know adding cocoa butter will help, but I don't have any on hand. Is there anything else I can use that will leave me with a hard (as opposed to ganache-like) chocolate coating?
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Most fats work (this is why cocoa butter works) most people recommend Crisco but a small amount of low flavoured oil (or flavoured for that matter) is fine. I like ganache so personally extra thick double cream does it for me. Either way it's easier to add more later than take out! Start with a little bit. |
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Butter will work. |
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Butter, oil, half and half (or heavy cream), reduced, all will work. It depends on what flavor you are going for... My best answer for this is to experiment with all these answers and see what works for you. |
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You can add a little Cream or Milk. I do this for my cake pops and choc sweets. |
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