What can be done to thin chocolate for dipping?
I have been dipping chocolates for many years. I recently tried a new brand of chocolate that has a fantasic flavor, but it is thicker than I'd like when melted. I know adding cocoa butter will help, but I don't have any on hand. Is there anything else I can use that will leave me with a hard (as opposed to ganache-like) chocolate coating?
Most fats work (this is why cocoa butter works) most people recommend Crisco but a small amount of low flavoured oil (or flavoured for that matter) is fine.
I like ganache so personally extra thick double cream does it for me.
Either way it's easier to add more later than take out! Start with a little bit.