How To Make Melted Chocolate Thinner? (3 Ways How)

How to make melted chocolate thinner? (3 Ways how)

In this article, we will answer the question “How to make melted chocolate thinner?”, and how to melt, keep and drizzle melted chocolate?

How to make melted chocolate thinner?

Sometimes the melted chocolate might come out too thick and dull. Follow the tricks below to add gloss to your melted chocolate whilst thinning it for the perfect drizzle on ice creams and other desserts.

Add oil, butter, or shortening

Add coconut or canola oil to the chocolate before melting it. The amount depends on the consistency of the end-product.

Add Paramount Crystals for melting chocolate in bulk

Paramount crystals are made up of partially hydrogenated palm oil. Lecithin is added as an emulsifier and citric acid acts as a preservative. They are very economical as compared to cocoa butter and serve the same purpose i.e keep the chocolate fluid.

Add 1Tsp of paramount crystals for every cup of the melted chocolate. This method is particularly useful when thinning a large amount of melted chocolate, hence, popular among professional bakers.

Pour in some milk

Add some warm milk into the warm and melted chocolate. Use whole milk to get a richer consistency and creamy taste. Using warm cream will add a whole lot of flavor and richness due to the higher fat content.

Mistakes to avoid when melting and thining chocolate

Melt slowly

Melt the chocolate slowly to avoid over-heating which leads to thickening. The temperature of the milk or white chocolate should not exceed 115 °F/46 °C or 110 °F/43 °C.

Do not add water for a thinner consistency

Never use water to make the chocolate thinner. It will make the chocolate clumpy. The clumps will dissolve if more water is added and the chocolate is whisked vigorously. But the texture will not be the same.

Do not add cold ingredients to the chocolate

Adding cold ingredients like cold butter or oil will result in making your melted and warm chocolate clumpy. This happens because the sugars separate from the fats resulting in a clumpy texture.

Similarly, avoid putting the warm chocolate directly into the fridge. Let it come to room temperature first.

How to melt chocolate?

The double-boiler method

You do not need any fancy equipment to use this method. Follow the instructions below.

Fill ⅓ of a saucepan with water. Place the pan on the stovetop and bring the water in the pan to a steamy boil.
Add chocolate chunks into a steel or heat-resistant glass bowl. Place the bowl on the pan using mittens.
Let the chocolate melt slowly. When 80% of the chocolate has melted, use a wooden spoon or rubber/silicone spatula to stir the chocolate. This helps the unmelted chocolate to melt faster without burning.
Remove the bowl from the water and dry it with a towel. Use the melted chocolate to drizzle your desserts or dip fruits.

The microwave method

Take a microwave-safe bowl and set the oven to 50% power.
Put the chocolate chunks into the bowl and place the bowl in the microwave for 30 seconds.
After 30 seconds, stir the chocolate to prevent it from burning. Use mittens because the bowl will be too hot to touch.
Once most of the chocolate is melted, reduce the interval times to 20 seconds, then later, and finally 8 seconds.
Incorporate the remaining unmelted bits of chocolate by vigorously whisking the chocolate.

How to keep the chocolate melted and cool?

The melted chocolate will solidify when it drops down to 65 or 70°F. You can either store the chocolate at room temperature or keep it in the fridge in a microwave-safe bowl.

When you need melted chocolate, melt it directly in the microwave. Melted dark chocolate should not be kept at temperatures above 115°F. Melted white or milk chocolate should not be kept above 105°F.

What type of chocolate should be melted?

All types of chocolate can be melted. Generally, dark chocolate is considered to be the best for melting. Because it has less sugar, fats, and milk that interfere with the melting process of the chocolate. When using melting chocolate, which is designed to be melted due to higher fat content, use the double-broiler methods. For any other type of chocolate, you can choose either method.

How to drizzle chocolate?

Pour melted chocolate into a pastry bag.
Poke a hole in the bag with a skewer or cut a corner of the bag with scissors.
Squeeze the bag slightly and decorate your desserts. Reheat in the microwave if chocolate hardens.