If you've ever tried making chocolate-covered strawberries before, then you know how difficult it can be. If you're not careful, your gorgeously crafted creations can wind up with lumps in the coating, or they may not have that shiny, glossy finish you're looking for. The good news is that there's an easy workaround you can use — mix shortening into your melted chocolate.
Although it might sound like an odd addition, shortening is what helps the confection to harden on your fruit. Better yet, adding it can help you avoid seizing, which is often caused by water, which is chocolate's worst enemy when you're cooking. As melting chocolate usually requires a double boiler situation, this can be all too easy to happen.
Beyond these practical perks, adding a bit of shortening also has an aesthetic benefit. It leads to a smoother, glossier finish that makes the treats look as good as they taste. How to add shortening to chocolate You don't need much shortening in your melted chocolate to start reaping the benefits of the ingredient.
Just adding 1⁄2 teaspoon of shortening for each ounce of chocolate you're melting should be enough to get a smooth and more workable texture. One thing to note here is that when adding shortening to your chocolate, you want the ingredient to be at room temperature. Unlike oil, shortening is solid at room temperature, which helps your chocolate remain hard once you've finished making your dessert.
It's also important to be aware that if your chocolate .
