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Had excellent results adding "Paramount Cyrstals" to coating/confectionary chocolate

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Joined: Dec 12, 2005


Posted to Thread #21081 at 4:43 pm on Dec 5, 2011

<i>"Paramount crystals are chips of partially hydrogenated palm kernel oil combined with lecithin and citric acid (as a preservative) for the use in confectionery coating and chocolate work. When used it keeps the chocolate fluid. Used similarly to cocoa butter in chocolate work, except paramount crystals have virtually no flavor (tasteless)."</i>

For the past 2 years I've had an increasingly difficult time melting coating chocolates consistently. I honestly think the invention of cake balls, its viral spread across the Internet and the ensuing rise in coating chocolate sales resulted in a reduction in quality.

Anyway, I've used a $9 jar of pure cocoa butter, added oil and lecithin, all in an attempt to thin it out sufficiently.

This product works perfectly and doesn't change the taste. It looks like shards of Crisco, but doesn't leave that greasy residue on your tongue that adding 2 TBL of Crisco does.

I bought it at a cake/candy supply store and happily dipped 2 dozen cake balls last night with no problems.


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