Hey I have a problem with thinning chocolate. I am planning to make cake pops for a birthday party. Candy melts aren't available in India as much as I know of. I tried finding them but no avail. I have been using chocolate. But the white chocolate is very thick to use. I have been using Wilton candy color to use in the white but the effect is okay. Anyway I want to thin my chocolate. Now I know shortening is used but I am also unable to find that yes I know what do I really get here. Cocoa butter is available though. But I also want to find a option. Now the butter I get and use is salted. So will that do. I have clarified butter which is known as ghee here so I don't how that will work. And I have Margarine will that work. Unsalted butter again is not available. So can you please help me. Thanks
Ghee is basically clarified butter and is almost 100% fat as they melt the butter to remove the water content in it.
http://en.wikipedia.org/wiki/Ghee
I will try this and of course cocoa butter is the best option.
Do not add butter. The water content in there will cause the chocolate to seize. Perhaps the ghee will work, I'm not sure. You need to add 100% fat, even vegetable oil will work, but cocoa butter is probably the best.
I often add butter to chocolate with no problems. Chocolate is melted first, then depending upon recipe, I may mix in some melted butter.
I always thought Paramount Crystals were wax (but I've never used them, just info gleaned here) so I looked it up. We're both wrong 
http://www.pastrysampler.com/Questions_and_Answers/paramount_crystals.htm
They are hydrogenated palm kernel oil. Definitely closer to cocoa butter than paraffin tho (thank goodness) and are definitely intended for the OP's use.
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