You have some choices when it comes to molding and dipping using chocolate coatings.
There are chocolate-flavored confectionery coatings and there are what is commonly referred to as “real” chocolate coating or “pure” chocolate coatings.
The main difference between these two types of coating is the fat system. Confectionery coatings are made with vegetable fats and oils like palm kernel, soybean, or a blend of similar kinds. Chocolate coating is made with cocoa butter. These coatings behave very differently because of the type of fat in them.
While you may have a choice in the type of coating you buy, you may not always have a choice in the viscosity or thickness/thinness of the coating. For example, bulk chunks of chocolate sold in stores usually come in the “one size fits all” category.
One of my readers asks this question: “What happens if your project demands a thin coating and all you have is one that is too thick?”
Paramount Crystals are small bits of partially hydrogenated palm kernel oil. You can use it to thin out confectionery coatings and chocolate (although I highly recommend you buy cocoa butter to thin out chocolate). The crystals are compatible with confectionery coatings because the vegetable oils function and melt in a similar manner.
In addition to thinning down a coating, the crystals will harden up the coating faster and put a bit of a shine on it. If you add too much to real chocolate, however, it will hinder the tempering process.
I have used this technique to thin coatings, but only with confectionery coatings. I avoid using them in chocolate for several reasons, incompatibility being one, and also they leave a slightly waxy feel in the mouth and some of the flavor delivery is impeded.
The best thing to do is make an effort to find the right viscosity of chocolate and confectionery coatings so you don’t have to add additional oils. Search the web for a vendor that offers an assortment of coatings. You should have the right tool for the job, but in a pinch, the Paramount Crystals will do.