Paramount crystals are used to aid in the melting of carob, chocolate, chocolate coatings and yogurt chips.
Have you ever melted confectionery coating chocolate to dip your strawberries or pretzels, only to find that it's so thick that it gobs on instead of forming a delicate thin layer?
Or are you like us and get distracted easily while warming the chocolate only to come back and find that it's overheated and super thick?
The confectionery coating can be saved and thinned to a beautiful streaming consistency.
Add Paramount Crystals to candy coating to help thin it!
Paramount Crystals also adds a crisp "snap" to the chocolate, making your candy molded chocolates more like tempered chocolate.
Use up to ¼ cup (1 ounce) per pound of confectionery coating chocolate.
Add a little at a time in the melting process, stirring well between each addition until you have your desired consistency.
Not recommended for cake pops. Paramount Crystals strengthen confectionery coating and makes it firmer. This means that the chocolate does not expand as the cake inside warms and expands, causing cracks in your coating. Instead, use Coconut Oil. It's a firm oil that "gives" as the cake expands, yet it's firm at room temperature, ensuring that your pops set up nicely.