Content

• Steps
• Part 1 of 2: What Ingredients Help Dilute Chocolate
• Part 2 of 2: Common mistakes
• Tips

Liquid chocolate icing is great for decorating and filling a variety of desserts, but sometimes it gets too thick and makes it difficult to achieve a smooth finish. Luckily, melted chocolate is easy to thin, making for the perfect glitter frosting that can be used on muffins, cakes, or as an ice cream topping!

Steps

Part 1 of 2: What Ingredients Help Dilute Chocolate

1. 1 To thin a small amount of chocolate, add vegetable oil, butter, or confectionery fat to it. It is best to thin chocolate with fat. The exact amount of vegetable oil depends on the given and desired consistency of your chocolate. Add literally a drop first, and then add a little more oil if necessary.
   • Use refined oil (odorless) so as not to spoil the taste of the dessert. Coconut oil or canola oil works well. At the same time, coconut oil has a pleasant aftertaste.
   • It is best to add butter to chocolate before putting it on fire. If necessary, you can add butter to the already melted chocolate.
2. 2 If you need to dilute a large volume of chocolate, it is best to add confectionery fat or butter in small portions. For example, frozen coconut oil can be broken into "flakes" with a knife. If you've never thinned chocolate in this way before, add a little butter.
   • First, add 1 teaspoon of butter to a cup of melted chocolate.
3. 3 Add some milk for a creamy consistency. Since milk has a high fat content, it mixes better with chocolate than water. Start with 2 tablespoons of milk, then add more as needed.Only the milk needs to be heated to the same temperature as the chocolate, otherwise it will harden again.
   • Any milk will work, but whole milk should be used for best results.
   • The consistency will be even better if you use warm heavy cream instead of milk.

Part 2 of 2: Common mistakes

1. 1 To avoid burning the chocolate, heat it slowly. If the chocolate is overheated, it will become very thick and difficult to work with. The ideal consistency is obtained if you take your time and carefully monitor the chocolate throughout the entire process.
   • If you have a pastry thermometer, the icing temperature should not exceed 46 ° C or 43 ° C if you are using milk or white chocolate (these types of chocolate are more sensitive to heat).
2. 2 Do not add water to the chocolate. Conversely, the water can harden the chocolate or turn into a lumpy paste. The dishes and utensils with which you will melt the chocolate must be dry and do not add water in an attempt to thin the chocolate.
   • If water accidentally gets into the glaze, more water can help prevent hardening. Add 15 milliliters (1 tablespoon) of boiling water at a time, stirring the frosting vigorously after each serving. Unfortunately, the consistency of your chocolate will change after that.
3. 3 Do not add cold ingredients to hot chocolate. If you add cold vegetable oil or butter to the chocolate, it can also harden. Sugars combine with each other and separate from fat when cooled too quickly, resulting in a lumpy mass.
   • Cooling the chocolate mass too quickly can cause it to clump. Do not pour melted chocolate into a cold bowl, do not add cold ingredients to hot melted chocolate, and allow the chocolate mass to cool naturally to room temperature before placing it in the refrigerator or freezer.

Tips

• If you are using a chocolate bar, cut the chocolate into pieces with a serrated knife (serrated) so that the mixture melts evenly.
• If you try to melt the chocolate too quickly, it can burn and give the dessert a burnt flavor. There is no way to fix this: you have to throw out that portion of chocolate and start all over again.