Chocolate can be melted and used as a dipping sauce for strawberries, cookies and other sweet treats. Melted chocolate can also be poured over small cakes and used as a frosting. But, if the frosting is too thick, it will not pour and in turn make an inferior sauce. If that does occur, it's possible to thin melted chocolate.
Place the chocolate in the top of a double boiler, with water in the bottom double boiler pan. It is advisable to melt chocolate in a double boiler, and not directly over the heat or in a microwave oven. Place the water pan directly on the stove to heat, and put the pan of chocolate on top of the water.
Add a little bit of Crisco, and stir with a wooden spoon. Avoid using a metal spoon.
Add a few drops of liquid instead of Crisco. This might be milk, cream, coffee or a liqueur. Liqueurs or coffee will add a new flavour to chocolate while thinning, such as mint, almond or mocha.
Stir chocolate while adding several drops of the liquid. If more thinning is needed, add several more drops. Continue adding until the chocolate reaches the desired consistency.
Use paramount crystals if you want to thin but not alter the flavour. Paramount crystals are used by candy makers, and the ratio is typically a 1/4 cup per pound of chocolate. Paramount crystals are typically found in candy speciality stores.
- If you add too much liquid, the chocolate will not be suitable for dipping, as it will be too runny.
- A. Johnson