Melted chocolate is great for a variety of desserts, but sometimes it turns out to be too thick and makes it difficult to get the smooth coating you want. Luckily, diluting this melted chocolate is so easy that you can be perfectly dipping cake pops, making glossy chocolate splashes, or delicious toppings for ice cream in no time!
Step
Part 1 of 2: Adding Ingredients to Thin the Chocolate
Step 1. Add oil, butter, or shortening to thin the chocolate a little
The best way to thin chocolate is to add fat. The exact amount will depend on how thick the chocolate is and the consistency you want the result to be. Start by pouring just a little, then add as needed.
- Use unflavored oil so that the taste of the dessert doesn't change later. Coconut and canola oils are good choices. Coconut oil in particular, has a pleasant texture on the tongue.
- It would be better if the oil was added to the chocolate before it was heated. However, you can still add it after the chocolate is heated.
Step 2. Add Paramount Crystals if you need to thin a large amount of chocolate
Paramount Crystals are made from vegetable oils and are renowned among professional bakers for being effective and easy to use. If you haven't used it before, start with a small amount, then add more as needed.
Try pouring about 1 teaspoon (5 ml) of Paramount Crystals for every 1 cup (240 ml) of chocolate
Step 3. Pour in a little warm milk for a creamier chocolate
Milk is high in fat, so it mixes with chocolate better than water. Start by pouring as much milk as the lid, then add as needed. Before adding, make sure the temperature of the milk is as hot as chocolate. Otherwise the chocolate will clump.
- You can use any milk, but whole milk will produce the richest flavor.
- You can also add warm cream to the chocolate for an even richer taste.
Part 2 of 2: Avoiding Common Mistakes
Step 1. Heat the chocolate slowly so that the result is not too thick
If it's too hot, the chocolate will turn out to be very thick and difficult to work with. To get the perfect texture, melt the chocolate slowly and watch the whole process carefully.
If you have a candy thermometer, make sure that the temperature of the chocolate does not exceed 46 °C, or 43 °C if you use milk or white chocolate which is more sensitive to heat
Step 2. Do not add water to the chocolate
The water will cause the chocolate to clump or thicken into a paste. Make sure the bowls and utensils are dry before you start working on the chocolate, and never add water to thin the chocolate.
If some water accidentally falls into the chocolate, adding more water can actually reverse the clumping process. Pour in 1 tablespoon (15 ml) of boiling water at a time, stirring vigorously each time water is added. However, this method will change the texture of the chocolate
Step 3. Do not add cold ingredients to the chocolate
Adding cold butter or oil can also make the chocolate clump. This is because the sugar sticks together and separates from the fat if it cools too quickly, resulting in messy lumps.
Cooling too fast can also cause the chocolate to clump. Do not pour the chocolate into a cold bowl or use cold ingredients. Allow the chocolate to cool to room temperature before placing it in the refrigerator or freezer
Tips
- Chop the chocolate with a serrated knife if it's a stick, so that it melts evenly.
- If melted too quickly, the chocolate may scorch and give off a burning aroma. There is no way to save him. You have to throw away the chocolate and start the process all over again.
