Thinning Out Candy Coating

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.

Bryn Kirk

Course Facilitator at Chocolate University Online
Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.

2 thoughts on “Thinning Out Candy Coating

  1. anna

    hi im trying to make cake pops for my sisters wedding and i just cant get the chocolate to get thin enough, its creamy. i am using almond bark chocolate flavored coating from walmart….please any advise? thanks

     
  2. Bryn Kirk

    My guess is that you slightly burnt the chocolate bark while melting. This is easy to do, especially in a microwave. If you did not use a microwave and used a double boiler, then I might guess that you got some water into the coating. Burnt coating or water in the coating will lead to a thickening of the coating and make it unusable for dipping.

     

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