Originally Posted by Karolina
Ive never used just melted chocolate to coat my cake pops, only Wilton Melts, my only problem is that the melts get very thick and makes it impossible to coat the cake pops with out making a gigantic mess!
Everyone says to use those paramount crystals, i tried and nothing changed? not sure if maybe i didnt use enough or if i was meant to add it before the candies melted? so confusing!!
Then ive seen people suggest to use Crisco all vegetable shortening but in Australia you cant find that anywhere? does anyone else know of something i can use to thin the melts out??
Wilton are known to be bad, too thick even when melted. If you have a brand called Merckens those are the best. We also have a brand called Make 'n Mold that are very very similar to Merckens.
You could always go the real chocolate route, but you'll have to temper it, or it will start looking all cloudy and gray (cocoa butter separating) in no time.