On Feb 1, 5:41 am, "Janet Puistonen" wrote:
Cheesecake Lady wrote:
Have a question about melting chocolate.....

Does adding butter or shortening thin the consistency of it -- making
it easier to pour?

Thanks everyone!

Yes, but people usually use Paramount Crystals to thin compound chocolate
(ie, candy melts), and cocoa butter to thin real chocolate (couverture). It
really depends what you are planning to do with it.

To be exact....Its about compatibility issues....
Compounded chocolates and chocolate coatings are made usually with
lauric fat( from palm kernel oil) and need to be thinned down with the
similar type of fat( lauric fat based)
Real chocolates having the base fats made with cocoa butter should be
thinned down with the same fat although cocoa butter compatible
fats( non lauric type cocoa butter extender CBEs ) can do it
satisfactorily in commercial situation.