Hello All
I am trying to make those adorable cupcake bites from Bakerella's blog. I am using the peanut butter cup mold. I am having problem covering the top of the cake ball (the cupcake part). My chocolate seems to thick. I don't know what to use to thin out the chocolate so it looks smooth. Please Help
Thanks, I actually found another user who posted the same question and she was told to use Crisco. I tried it out and it worked well so far and It didn't change the taste.
I use a tiny bit of parrafin. It thins the chocolate a little, keeps it soft and prevents it from melting and getting sticky after being set. I haven't tried it with cany melts, only with baking chocolate and chocolate chips. The taste is not altered at all. I am going to try it with cake balls soon.
Has any one used the fondue chocolate? It seems softer than the chocolate candy melts. I have purchased, but have not had the time to try it out.
I must try the shortening for the top. Never thought of that!
Oh, one more thing, how do you use the cocoa butter. I have that too and have no idea how to use it.
Sorry, I don't mean to hi-jack the topic. Great question that was presented.
Thank you!
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