I love to coat biscotti and other kinds of cookies with chocolate and also sometimes to drizzle chocolate on top of cakes of just cover them with a shiny thin coating of chocolate. The trouble I have is that when I melt slowly the chocolate over a pot of hot water (yes I wipe the bottom of the dish in which I have the chocolate so water does nto touch it etc and I add sometimes a pat of butter in it)…the chocolate is turning out too thick and also it is not shiny…making it very hard to properluy coat these sweets. Please HELP. Thank you much.
THANKS this is good advice…Do you reccomend a special type of chocolate that you had good luck with and can give you a shiny finish for coating? I also heard that some people add parafin to this? but this does nto sound tasty at all? Your thoughts? Thank you so much! - Mandy