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From your comment: I dip the bars into melted chocolates and roll, using a fork. If you want to coat something in chocolate, you typically need much more chocolate than you expect. The height of the chocolate should be high enough to submerge the praline or bar without rolling, otherwise you start to loose material - as you noticed. Simply dip, lift ...


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DONT USE THICKENERS. Yikes. If you make it on pure chocolate it will be thicker. Just choclate and milk. Full fat of course. If you want it even thicker cream and milk mix.


4

Have you checked your food coloring to make sure it isn't water-based? The addition of any water into chocolate will cause it to seize. You might be better off looking for a powder like this one: https://www.ckproducts.com/categories/276/Powder-Color-Cake-n-Candy Because it's a powder, it won't cause any harmful side effects to your chocolate. They sell it ...



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