Merckens Compound Chocolate is known for their consistent & superior quality that allows you to easily melt chocolate & create delicious chocolate dipped treats. However, if you have ever used compound chocolate, you may have found that when melted, it can occasionally have a thick consistency, making dipping treats a little more difficult to do.
If you’re looking for a smooth & consistent coating from your compound chocolate, you may want to try one of these methods to thin it out for a better consistency.
But before we get into the methods of thinning Merckens compound chocolate, let's first discuss why you need to thin the compounds. If the consistency of the chocolate is thick, it can cause your dipped treats to have a super thick coating which can cause thick bumps and even worse, breakage. Ideally, you want a smooth, shiny, satiny finish.
* TIP: Keep in mind that compound chocolate should never be overheated. If you are a beginner, head to our “How to Work With Merckens Chocolate Melts” blog post for more tips!
Methods for Thinning Compound Chocolate:
Add Paramount Crystals
Paramount Crystals are primarily made with hydrogenated palm kernel oil and are the most common thinning agent for compound chocolate. Many bakers & confectioners prefer to use paramount crystals as they provide the perfect texture for your chocolate when hardened. Add 1 teaspoon of paramount crystals for every 1 cup of Merckens compound chocolate you have.
Shortening is another common thinning agent among bakers. This common household ingredient that may already be in your kitchen, which makes it a convenient option! Be cautious when adding shortening by adding just 1 teaspoon at a time until you reach your desired consistency. Be sure not to add too much or it won’t be thick enough to coat the treats you’re dipping. A little goes a long way.
Oil can also be an effective tool for thinning chocolate compounds, but we only recommend this option as a last resort since oils can be tricky to work with. There is a risk of the chocolate not setting properly if you do add too little or too much oil. A flavorless & colorless oil such as canola or refined coconut oil will work best for this method. Olive oil has a green tint & a distinct flavor that could affect the flavor of your chocolate compound.
*Tip: Due to its consistency, oil is known to pour out quickly so we recommend using a measuring spoon to make sure not to add too much.
When you’re first learning to work with compound chocolates we recommend doing your research so your treats can reach their maximum flawless deliciousness.