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If you need to thin out melted chocolate, add a tablespoon of shortening for every one cup chocolate.The ratio between shortening and chocolate is very straightforward. You simply add 1/2 teaspoon of shortening to each ounce of chocolate, melting the combination and stirring until it is smooth. Remember: Do not use butter or margarine because both of these contain water, which can ruin the melting process.To thin candy melt using vegetable shortening, I use 1-2 tablespoons of vegetable shortening for each 12 ounces bag of candy melt.
Contents
How much shortening do you add when melting chocolate?
The ratio between shortening and chocolate is very straightforward. You simply add 1/2 teaspoon of shortening to each ounce of chocolate, melting the combination and stirring until it is smooth. Remember: Do not use butter or margarine because both of these contain water, which can ruin the melting process.
How much Crisco do you put in candy melts?
To thin candy melt using vegetable shortening, I use 1-2 tablespoons of vegetable shortening for each 12 ounces bag of candy melt.
What shortening to use for melting chocolate?
For every 1/4 cup of melted chocolate add 1 tsp of vegetable shortening, heat a little longer and stir. The velvety dip-able consistency should remain for quite sometime. If you have to leave it for a longer stretch, just add a bit more shortening, stir, heat and the chocolate will be dip-able again.
Can you use shortening to thin chocolate?
The best ingredient to add is fat. Try adding a small amount of vegetable oil, butter, or shortening as this will melt into the chocolate and make it thinner.
Can I add Crisco to chocolate chips?
For every 8 ounces of chocolate, use 1 tablespoon of Crisco. (I used to use 1 tablespoon for every FOUR ounces of chocolate.) Melt the two together however you wish – on the stove over a double boiler or in the microwave. In the microwave, melt the chocolate and Crisco in a deep (not wide) bowl or measuring pitcher.
How do you thin melting chocolate for dipping?
Add oil, butter, or shortening to thin a small amount of chocolate. The best way to thin chocolate is with the addition of a fat. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to.
Should I add shortening to melted chocolate?
Once the chocolate is melted, remove it from the heat source immediately. You can always reheat if it starts to harden. Shortening will add an even, shiny coating to the chocolate when it hardens. I recommend one tablespoon shortening per cup of chocolate.
How do you thin candy melts with shortening?
How to Make Candy Melts Thinner. Thinning your candy can be done with EZ Thin Dipping Aid or solid vegetable shortening. EZ Thin helps you control the consistency of the candy without changing the overall finish once it sets (it will still be shiny and set properly).
Why do you put shortening in chocolate?
If you’re melting chocolate to use in such items as chocolate covered strawberries, often times a recipe will call for added shortening. This is because the addition of shortening creates a smoother and more manageable consistency than melted chocolate alone. Doing this helps to make a more evenly coated product.
What can I add to Candy Melts to make it thinner?
Adding just a half teaspoon of oil can help thin candy melts but should only be used when in a pinch. Most oils are liquid at room temperature which means your candy melts may not harden as firm as you would like. However, adding the oil will definitely make the candy melts easier to work with.
How do you keep melted chocolate from hardening?
Vegetable oil. Before you melt your chocolate, add a little vegetable oil. This will keep your chocolate from drying out.
How do you smooth melting chocolate?
Yes, you can absolutely re-melt chocolate. Just remember to be patient—take it low and slow to guarantee lusciously smooth melted chocolate! Simply microwave the chocolate in 30-second intervals at 50% power, stirring in between each interval until melted and smooth.
How do you make melted chocolate shiny?
Warm the chocolate gently to 86 degrees for dark or 84 degrees for milk and white. Hold it at this temperature for a few minutes, then warm up to 91-92 degrees for dark (87-89 degrees for milk or white).
What happens if you add butter to melted chocolate?
It also helps the chocolate melt more smoothly and slightly lowers its hardening temperature. Mixing chocolate melted with butter becomes easier to mix or combine with any other additional ingredients. Finally, adding butter is a good way to improve the taste and texture of your melted chocolate.
Do I need to add shortening to melted chocolate?
Tips for melting chocolate:
Chop it up into uniform pieces to guarantee even melting. Never add water to melted chocolate. The chocolate will seize up and you will no longer be able to work with it. If you need to thin out melted chocolate, add a tablespoon of shortening for every one cup chocolate.
What can I add to Candy Melts to make it thinner?
If you don’t have EZ Thin on hand, you can also add a small amount of solid white vegetable shortening, using the same technique of starting with a small amount and adding in more as needed. We don’t suggest using milk, water, cream, butter or half-and-half to thin your melted candy.
How do you melt shortening?
Melt it first. If you have a baking recipe that calls for mixing the wet and dry ingredients separately, you can melt the shortening first in the microwave or on the stove top. Just be sure to allow the shortening to cool to room temperature before combining it into the other wet ingredients.
How to Melt Chocolate – If You Give a Blonde a Kitchen
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Tips for Melting Chocolate
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How to make a double boiler
How to melt chocolate in microwave
How to melt white chocolate
How to melt chocolate for dipping
Recipes that use melted chocolate
How to Melt Chocolate
Why Add Shortening to Chocolate? | HowStuffWorks
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How to Make Melted Chocolate Thinner | 3 Simple Ways To Try
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Why Add Shortening to Chocolate? | HowStuffWorks
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Perfect Dipping Chocolate Recipe – Food.com
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Can you put Crisco in melted chocolate? – Dmcoffee.blog
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Is Crisco good for melting chocolate
Can I use Crisco to thin chocolate
Can you thin chocolate with shortening
What can I add to melted chocolate to make it taste better
How much shortening do I add to melted chocolate
How much Crisco do you put in candy melts
How do you make melted chocolate runny
What do you do when melted chocolate is too thick
Food Network Musings: The Trick To Making Chocolate Covered Strawberries
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5 Best Substitutes For Shortening In Chocolate Coating – Miss Vickie
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How to Thin Chocolate: 6 Steps (with Pictures) – wikiHow
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How to Melt Chocolate
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Learn how to melt chocolate in a makeshift double boiler or the microwave. This quick and easy how-to guide is helpful for baking and making candy.
Melted chocolate is simply delightful. It gives any dessert a tasteful finish. However, it is not always easy to work with. If you follow these easy tips and tricks, you will surely have no trouble at all! You can use either a bain-marie, makeshift double boiler or melt chocolate in the microwave.
Before we get started on the methods of how to melt chocolate, read over the tips first to guarantee perfection. There are tricks to melting chocolate that you need to know in order to guarantee success. It will also improve your baked goods in the end!
Tips for Melting Chocolate
Always make sure the chocolate you are melting is chopped in uniform pieces. You can use chocolate chips, baking chocolate or wafers.
NEVER add water when melting chocolate. The chocolate will become lumpy and unmanageable. If you must add a liquid (such as heavy cream of milk) to chocolate, do so before the chocolate melts. Heat up the liquid first, then add the chocolate. The chocolate will melt more evenly and distribute into the liquid.
Once the chocolate is melted, remove it from the heat source immediately. You can always reheat if it starts to harden.
Shortening will add an even, shiny coating to the chocolate when it hardens. I recommend one tablespoon shortening per cup of chocolate.
What is a double boiler or Bain-Marie?
A double boiler (or bain-marie) is simply one pot stacked on top of another. You place water in the lower pot and heat it to barely a simmer. The steam from the lower pot gently heats the upper pot where the chocolate is gradually melted. This method prevents the chocolate from burning. This double boiler is the BEST because it comes in a set. The top and bottom fit perfectly and there is a spout to make pouring chocolate easy and mess-free.
How to make a double boiler
If you don’t have a double boiler, it is very easy to make one. Just add a bit of water to a sauce pan and place a heat resistant bowl on top so it is resting on the edges of the pan, but not touching the water. Heat water on low. Put chopped chocolate or chocolate chips in the bowl, stir often, and watch it melt. Remove bowl from the heat once the chocolate is melted to prevent burning.
How to melt chocolate in microwave
You can use a microwave to melt chocolate too. Place chocolate chips in a microwave safe bowl. Heat in the microwave on 50% power level. This lower power level is essential. Normal power will not melt the chocolate evenly and will most likely burn the chocolate.
Timing is roughly 1 minute for an ounce of chocolate and 3 minutes for 8 ounces of chocolate. Be sure to stop the microwave and stir every 20-30 seconds. This will ensure even melting.
How to melt white chocolate
White chocolate tends to be harder to work with than dark chocolate or semisweet chocolate. It has a lower burning point, which means it heats up more quickly and burns more easily. I recommend heating on very low heat being extra patient. I also find that adding another tablespoon of shortening helps thin out the chocolate a bit and prevent it from seizing up. My favorite white chocolate for melting is Ghiradelli white melting wafers.
How to melt chocolate for dipping
Melt the chocolate in the microwave or makeshift double boiler by following the instructions above or in the recipe card. Once melted, use dipping tools or a fork to dip candies or truffles into the melted chocolate. Gently tap the tool on the edge of the bowl to remove any excess chocolate. Place truffle onto a wax-lined plate or baking sheet to harden.
If chocolate begins to harden during the dipping process, simply return the bowl of chocolate back to the pot of simmer water or place in the microwave for 30 seconds on 50% power level.
Recipes that use melted chocolate
Now that you’ve perfected the method for melting chocolate, give these recipes a try. Enjoy!
Oreo truffles – This no-bake recipe uses melted chocolate to coat the Oreo cookie truffles.
– This no-bake recipe uses melted chocolate to coat the Oreo cookie truffles. Sugar cookie truffles – Another no bake recipe that is popular at Christmas uses melted white chocolate.
– Another no bake recipe that is popular at Christmas uses melted white chocolate. Fudgy, chewy brownies – The key to fudgy brownies is melted chocolate.
– The key to fudgy brownies is melted chocolate. Chocolate covered strawberry brownies – The chocolate ganache on top of these brownies require melted chocolate.
– The chocolate ganache on top of these brownies require melted chocolate. Flourless chocolate cake – This cake is thick and rich thanks to melted chocolate in the batter.
– This cake is thick and rich thanks to melted chocolate in the batter. Peppermint bark is easily made by simply melting chocolate!
I hope these tips, tricks and methods have helped you melt chocolate more easily. If you find it helpful, be sure to leave a review below and tag @ifyougiveablondeakitchen on social media!
How to Melt Chocolate Learn how to melt chocolate in a makeshift double boiler or the microwave. This quick and easy how-to guide is helpful for baking and making candy. 4.80 ( 5 ratings) Print Recipe Pin Recipe Ingredients 12 ounces bittersweet chocolate chips , (2 cups or 240 grams) Instructions Bain Marie / Double Boiler Method Fill bottom saucepan of your bain marie with 1 cup water. Bring to a simmer over low heat. Place bain marie insert in the sauce pan and add chocolate. Steam from the bottom sauce pan will heat the bain marie allowing the chocolate to slowly melt. Stir occasionally until the chocolate is melted. Remove bain marie from the saucepan and use melted chocolate for your recipe. Makeshift Double Boiler Method In a medium sauce pan, bring 1 cup of water to simmering over low heat. Place a glass bowl (metal works too, but use an oven mitt) on top of the pot so it rests above the simmering water, but doesn’t touch it.
Place chocolate chips in the bowl and allow the steam to heat the bowl and melt the chocolate. Stir occasionally until the chocolate chips are melted. Once melted, remove the bowl from the pot and use the melted chocolate for your recipe. Microwave Method Place chocolate in a microwave safe bowl. Place the bowl in the microwave and heat for 1 minute at 50% power level. Stir the chocolate and return it to the microwave. Heat again at 50% power level for 20 second intervals, stopping to stir every 20 seconds. Once melted, remove the bowl from the microwave and use for your recipe. Notes Reheating melted chocolate: If your chocolate hardens after you melted it, return it to the pot of simmering water and allow it to melt once again. You can also return the bowl to the microwave and heat it in 20 second intervals at 50% power level. Tips for melting chocolate: You can also use baking chocolate squares. Chop it up into uniform pieces to guarantee even melting.
Never add water to melted chocolate. The chocolate will seize up and you will no longer be able to work with it.
If you need to thin out melted chocolate, add a tablespoon of shortening for every one cup chocolate. Suggested tools for melting chocolate: Double boiler or bain marie – This handy kitchen tool makes melting chocolate a breeze! Seriously, you’ll never burn chocolate again thanks to the ceramic bottom. This works well for making custards and delicate sauces too.
– This handy kitchen tool makes melting chocolate a breeze! Seriously, you’ll never burn chocolate again thanks to the ceramic bottom. This works well for making custards and delicate sauces too. Medium saucepan and glass bowl – Use both of these to make a makeshift double boiler. The glass bowl works for the microwave method too.
– Use both of these to make a makeshift double boiler. The glass bowl works for the microwave method too. Dipping tools – These tools help for dipping truffles and candy into melted chocolate. Serving: 2 tablespoons , Calories: 115 kcal , Carbohydrates: 12 g , Protein: 2 g , Fat: 7 g , Sodium: 23 mg , Potassium: 135 mg , Fiber: 1 g , Sugar: 7 g Author: Haley D Williams Course: Dessert Cuisine: American
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Questions about Cooking with Chocolate
” ” Adding shortening to chocolate while melting gives it a smooth, silky texture. ©2007 Le Tota
Q. Why do some chocolate recipes ask that you add shortening before melting it?
A. If you’re melting chocolate to use in such items as chocolate covered strawberries, often times a recipe will call for added shortening. This is because the addition of shortening creates a smoother and more manageable consistency than melted chocolate alone. Doing this helps to make a more evenly coated product.
The ratio between shortening and chocolate is very straightforward. You simply add 1/2 teaspoon of shortening to each ounce of chocolate, melting the combination and stirring until it is smooth. Remember: Do not use butter or margarine because both of these contain water, which can ruin the melting process.
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The issue with water cannot be overemphasized. Whether you use a double boiler, microwave, or direct heat to melt your chocolate, you must always make sure that all of your utensils are completely dry. Any amount of moisture may cause chocolate to “seize,” or clump and harden. If this happens, add shortening using the previously prescribed ratio.
Another thing you should remember when you are melting your chocolate is to always melt it slowly over low heat. It doesn’t really take much to melt, chocolate-covered fingers on a hot summer’s day are proof of that. Chocolate begins to melt at 80°F and is fully melted by the time it reaches 100°F to 115°F. You really don’t want more than that because at higher temperatures chocolate may scorch, separate, become grainy, or become too thick.
For more info on melting chocolate, continue to the next page.
For more information about chocolate, see:
Wow! Is that really edible? Custom Cakes+ Cake Decorating Tutorials
Have you ever melted candy melts and it became a goopy mess? Totally undippable chocolate. I had the same issue. My very first time making cake pops, I decided to use real chocolate. Oh my, what a challenge that was… I had so much difficulty thinning out the chocolate. I cringe each time I think about it, but, the experience has been permanently singed into my brain. After that debacle, I decided to try the Wilton candy melts since it was available locally. I had the same issue it was way too thick (it was a goopy mess), after several attempts I knew I had to figure out how to thin the candy melts.
Do you see the goop?
All of that goop is fixable. Guess what, I am going to show you three ways to thin candy melts for the perfect consistency. No more goop or thick candy melts. The right consistency to make it is easier to dip, drizzle and coat cake pops, pretzels sticks or whatever your heart desires.
Before we begin, lets talk a bit of about candy melts.
What are Candy Melts?
Candy melts are candy coating or wafers used to cover cake pops and other treats. They are not real chocolate. Unlike real chocolate, it does not contain cocoa butter. Instead, some have cocoa powder listed as an ingredient (not to be confused with cocoa butter) which is a cocoa solid i.e. what is left after the oil is removed. Other ingredients of candy melts are hydrogenated palm kernel oil and soy lecithin (more about that later). These two ingredients are the key to how we are able to thin candy melts.
Nevertheless, there are some candy melts that doesn’t need to be thinned out, one that comes to mind is Ghirardelli White Melting Wafers (which are delicious by the way). The downside, they are expensive and are only available in dark and white wafers. Which means that you would have to color your own. As a side note, only color with oil based colors or the candy melts will seize.
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How to Thin Candy Melts Three Ways
There are three ways I like to thin candy melts and they are listed below. In the photo above, I show the results using three different methods. The shortening and the vegetable oil were very similar in texture. Therefore, they are worth considering if you need a quick solution. For this project, I used one pack of yellow candy melts and two packs of blue candy melts. Each package was 12 ounces each, even though some candy melts come in 10-ounce packages.
How to Thin out Candy Melts with Vegetable Shortening
Vegetable shortening is my go-to method when I run out of EZ Thins. If I had to place this list in order, shortening would come in at number two. I like it because it is something I always have on hand. It dries very well and I have not noticed any change in taste.
To thin candy melt using vegetable shortening, I use 1-2 tablespoons of vegetable shortening for each 12 ounces bag of candy melt. The package says two teaspoons, however, I find that is not to be enough and usually use more to get the right consistency. The key is to make sure to add at the right temperature and add a bit at a time. Of course, the temperature and age of the candy melt do affect the amount used.
Directions using Shortening:
Melt the candy melt in the microwave according to the directions on the bag, which is one minute at 50 percent power, then 30-second intervals thereafter.
Then, melt the vegetable shortening in the microwave in 30-second intervals until fully melted. This is different from the package as well, but, it incorporates so much better. Remember to test the temperature, if it is too hot let it cool down before using. Don’t let it get too cold or it will solidify again.
Add a tablespoon at a time and stir to incorporate. Continue to add the second tablespoon and stir, at this point the candy melt should be thin. You can add a little bit more if it is not thin enough.
Keep in mind the thinner you make it, the faster it dries and that is a factor when you are adding sprinkle and other decorations.
How to Thin Candy Melts with Oil
Of all the ways to thin candy melts, this is my least favorite. However, oil works the same way as vegetable shortening. I used canola oil. Use up to one tablespoon of vegetable/canola oil to a cup of candy melts. In the project, I used four teaspoons which is equivalent to one tablespoon, plus one teaspoon. However, it could have used another teaspoon, but I didn’t want to risk affecting the consistency and the amount of time it takes to dry the candy coating.
Adding oil did not affect how hard the candy dried. However, it does affect real chocolate. One thing to note, it did dry faster than the shortening.
There is no noticeable change in taste. However, I don’t believe that an additional tablespoon would likely affect the taste either. You also cannot see make any distinction between the oil and the shortening. At least I didn’t notice one.
EZ Thins/Paramount Crystals
I saved the best for last. My absolute favorite method to thin candy melts is using Wilton EZ-Thins. It is a game-changer. EZ Thins and Paramount crystals are the same things, they are sold under different brands. Both are made up of two ingredients, you guessed it: hydrogenated palm kernel oil and soy lecithin (remember the reference above), similar to the candy melts. Use two tablespoons of EZ Thin or Paramount Crystals for every twelve ounces of candy melts.
Directions for using EZ-Thins or Paramount Crystals:
Melt the candy melts according to the instructions on the package.
Melt the EZ-Thins/Paramount Crystals in a microwave-safe bowl.
Then add to the melted candy melts (this is the secret). Of course, you may add unmelted EZ-Thins, however, I find that sometimes it doesn’t melt all the way and might not be as smooth. So, to avoid that I melt it every time.
That’s it, now you know my secret for getting a perfect candy melt consistency the next time you get ready to make cake pops. For additional troubleshooting methods see 7 tips and tricks to make perfect cake pops. For even more tips check out my book, the ultimate cake pop guide. It is loaded with tips and tricks and even a few projects.
So you have finished reading the how much crisco to add to melting chocolate topic article, if you find this article useful, please share it. Thank you very much. See more: how much butter to add to melted chocolate, how to melt cooking chocolate, how to stop melted chocolate from setting too hard, double boiler chocolate, how to melt chocolate with milk, how to make dipping chocolate, tempering chocolate with shortening, how to harden chocolate chips
