What can you add to chocolate to make it thinner?

In this brief guide, we will answer the question, “What can you add to chocolate to make it thinner?”. We will further elaborate on the possible ways to make the chocolate thinner and some possible additives that could thin the chocolate consistency.

What can you add to chocolate to make it thinner?

You can add the following ingredients to make chocolate thinner: 

  • Sieve it
  • Add fat
  • Add warm milk
  • Add Vegetable oil
  • Add butter

What are some easy ways to make the chocolate thinner?

If you need chocolate as a dipping sauce or for baking products, it should be thin. To get a thinner consistency of chocolate, you must go for the following approaches:

Sieve it

Sometimes, while making chocolate, we make some mistakes that turn the chocolate thicker in consistency and also create an unpleasant environment. One of the best options to make chocolate thin is sieving it.

Sieving the chocolate is a simple process but it can create a real mess all around. To avoid that, use a large bowl for mixing the chocolate and do it with proper attention and care.

Add fat

Another method to thin the chocolate is just to add some fatty ingredients to it. But before this- though it is obvious- you should keep in mind, to not add water to the mixture.

Because the addition of water will make the chocolate useless and will separate the ingredients. Keep in mind that water will not work at any cost even if you add the water at the same temperature as that of chocolate and even if you are completely sure about its working, it will not.

Now the best ingredient that you could add to make its consistency thinner is fat. Among the fatty ingredients, you can also use butter, or vegetable oil because these ingredients will melt in the chocolate to make it thin.

However, it must be noted that chocolate composition also includes fat. So, the addition of more fat can disturb the composition of chocolate.

Therefore, it is suggested to add fat starting from a lower amount with a continuous stirring and add gradually until you achieve your desired consistency.

Do not be worried about chocolate chilling down. If you use baking chocolate, it will more possibly cool down to a tough solid form. Other types of chocolates will still remain soft when it chills. They will not be in liquid form always but they would not get cool to the same degree of hardness as a chocolate bar.

Addition of warm milk

The fat of milk is not similar to the fat of butter or oil, while the fat of milk is more than any other product. So, with the addition of warm milk, you should follow the same method of adding warm milk slowly and steadily in the chocolate until it achieves your required form.

You should continue to stir the chocolate while adding the milk. All types of milk will work for melting chocolate but the best-considered milk is enriched with the highest fat molecules.

Milk chocolate already consists of milk. So, further addition of fat is not a problem to melt the chocolate. You should keep in mind that the temperature of both the chocolate and milk should be similar. 

Because adding something cold to any hot product can cause the ingredients to separate and curdle, hence making the chocolate completely useless. The cream can also be added to the chocolate, it should be warm enough to melt the chocolate. Add it in a slow steady manner.

How to avoid turning the chocolate thick?

Follow some of the following tips to avoid turning the chocolate thick: 

Melt it slowly and carefully

You should break the chocolate into small chunks, add it to a bowl and place it in a microwave oven. This is one of the easiest methods to melt chocolate. But chocolate can also burn through this way.

You could also melt the chocolate by placing a bowl of chocolate over the pan of water that is on medium heat. The good part is, chocolate will not burn in this case. 

While inserting the chocolate into the pan, place it over the heat. Direct placing the pan over the heat can break the pan and can also burn the chocolate.

Slow and steady 

Chocolate could get rigid and solid due to overheating. Do the process of melting chocolate slowly and steadily, which will create a good textured thin sauce of chocolate for baking or either dipping.

Other FAQs about Chocolate that you may be interested in.

Why does chocolate make you thirsty?

How fast does chocolate melt?

How long does chocolate last in the freezer?


In this brief guide, we have provided an answer to the question, “What can you add to chocolate to make it thinner?”. We have further elaborated on the possible ways to make the chocolate thinner and some possible additives that could thin the chocolate consistency.



Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.