To thin chocolate candy coating, how much oil to use?
I am trying to use chocoate candy coating on chocolate transfer sheets. The normal chunk of chocolate candy coating is too thick when melted, so I used vegetable oil to thin it for better spreading.
I used 1:2.5 ratio for this, 20ml oil for 50ml chocolate. It was thin and soft enough for spreading and hardens nicely in the refridgerator.
The problem is, however, that it stays soft and even a little bit runny at room temperature :(
I don't think this is a problem if my chocolates stay in the fridge but it will be problematic when stored outside.
Is my ratio off? Any other tricks you can suggest? Or if you have a golden ratio of your own please share!
P.S.: I used a kroger brand white chocolate candy coating
(SUGAR (SUGAR, CORN STARCH), PARTIALLY HYDROGENATED PALM KERNAL OIL, COCOA PROCESSED WITH ALKALI, CORN SYRUP SOLIDS, NONFAT DRY MILK, MILK POWDER, COCOA, SOY LECITHIN (AN EMULSIFIER), NATURAL FLAVORS.)
Best Answer
Yes your ratio is off. After melting if your coating is too thick add vegetable shortening (Crisco) a little at a time until you reach the desired consistency. Start with a tablespoon per pound and add just enough to get to the consistency you need. Crisco is solid at room temperature unlike veg. oil so your final product shouldn't have to stay in the fridge.
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Quick Answer about "To thin chocolate candy coating, how much oil to use?"
One way to thin chocolate is by adding ingredients with more fat. For small amounts of chocolate, add unflavored fats such as coconut or canola oil, butter, or shortening. Start by adding 1 teaspoon, and add more as needed to achieve the desired consistency.How much oil do you add to melted chocolate?
I've done it so many times I just kind of know how much to add, but a good place to start is about 1 teaspoon per 1 cup of chocolate chips. So next time you decide to dip chocolate, melt carefully, stirring frequently, and add a touch of vegetable oil to your chocolate to ensure perfectly dipped treats!How do you thin candy melts with oil?
Adding just a half teaspoon of oil can help thin candy melts but should only be used when in a pinch. Most oils are liquid at room temperature which means your candy melts may not harden as firm as you would like. However, adding the oil will definitely make the candy melts easier to work with.How do you make candy coating thinner?
How to Make Candy Melts Thinner. Thinning your candy can be done with EZ Thin Dipping Aid or solid vegetable shortening. EZ Thin helps you control the consistency of the candy without changing the overall finish once it sets (it will still be shiny and set properly).Can you thin out chocolate with oil?
Try adding a small amount of vegetable oil, butter, or shortening as this will melt into the chocolate and make it thinner.Can You Use Vegetable Oil To Thin Out Melting Chocolate | Answer Reveled | I Am Fee Tv
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Answer 2
Generally speaking, I +1'd the answer about crisco, but I've had some trouble with that method in the past when I made cakepops. Even with oil-based food coloring (Americolor brand if you're wondering), my white chocolate started seizing up a bit, and I used too much crisco trying to compensate. While the chocolate did solidify at room temperature, it took forever, which might not cause a problem in itself, but in the case of my cakepops the coating continued to run down the sticks and made a mess.
I spent some time googling to figure out an option besides crisco, and wound up at "paramount crystals," which sound magical. I have not used them, but Amazon reviews indicate that chocolate moderated with paramount crystals dried quickly and hard.
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