Working with CHOCOLATE??,,,,

Use a little parafin wax (found near canning supplies). It thins and gives chocolate a great gloss...and doesn't change the flavor but is edible.

Hey!
What I do is just cook a bunch of chocolate in a pot then dip whatever you want to in the pot when the chocolate is melted. Afterwards, you put them in the fridge until they are hard. It doesn't leave them too thick!

I googled it, and apparently there are 3 factors...

1-use dipping chocolate, not just any ol' kind.
2-temperature... it says the room should be between 60-70 degrees.
3-continuously stir the chocolate. Don't let it sit at all, or the cocoa butter separates and doesn't gloss right.

Hope this helps!

Crisco will help make it thinner so it is easier to dip and get a thin coat- I'm not sure what to use to make it glossier. Don't use butter or margarine- it will make your chocolate crumble. I have also used a couple tablespoons of veggie oil to make the chocolate thinner- but it won't set up as well.
Have you ever tried the candy shell coating they have in the ice cream aisle? That might work- I haven't tired it, but I do remember seeing it with all the chocolate syrups.
Have fun!
~C.

I don't know - I always melt my choc in the microwave. Maybe if you add butter or marshmallows????

If you go to a baking store they have an additive (forget the name, comes in a powder or liquified in a small vial) that you blend in with the chocolate that creates that super thin glossy layer you're talking about. Or there's the crisco trick. I prefer the additive, because it doesn't change the flavor of the chocolate (I use Valrhona or Callebaut so keeping the flavor is vitally important to me). The lady who owns the baking shop tells me the name every time I buy it, but I always forget and it's just in a clear plastic bag.

Do you use really good quality pure chocolate?
That does make a difference.
Don't just melt cheapie chocolate.

Or try going a Google search.

But all I know is, the quality of the chocolate used, makes a difference in certain recipes.

Ages ago one would add a few parafin chips to the chocolate and melt them together ....

Add a bit of crisco to it. I use cheapie chocolate.

Gulf wax gives a nice shiny appearance. My grandfather used it to make chocolate covered pb balls like you described using the wax.

Have you tried a fandu? Maybe that would work for a thinner coat. I think it depepnds on the type of chocolate I noticed during this season when I was cooking like Kroger brand chcoclate is thicker than nestle toll house but theres is still think. So maybe trying bakers chocolate ? I don't know just as stumped as you. But I think chocolat on like buckeye balls is great thick not thin. Good Luck and Merry Christmas!

Yep -a touch of Crisco will do the trick! I use good 'ol cheap Nestle morsels melted on 50% power in the microwave. My buckeyes (the peanut butter balls) come out perfect with the light, shiny chocolate coating you're talking about -every time! And believe me -I'm a good cook, but I'm by no means crafty or good with intricate cooking projects!

Umm a bit late however I love to make:
1cup semi sweet Nestle choc chips
1/2 cup imperial stick butter
Dip Ruffles (with the ridges) Potatoe chips (PLAIN) set in the freezer for about 30 ish min to set and yes, crisco may help add shine to it, or shortening.

Have you tried "painting" it on? It may work. Then it can be as thick or thin as you like.
Also they have candy molds at the craft stores, and they may have something to make it super easy for you.