Thinnest chocolate coating for candies?

[Michael M]

I'm gearing up to make some chocolate covered brandied cherries again this holiday season, and would like to try using molds instead of just dipping them. How do I go about getting the thinnest coating on these? Thanks!

[HQAntithesis]

Add more cocoa butter. Chocolate with a high cocoa butter content is runnier when melted, sets more firmly and with a higher gloss.

[highchef]

damn, here I go again..

But I think the above is true, but if the choc's not teped' nothing gonna work....ses pa..

[aguynamedrobert]

adding cocoa butter is one one do this...just don't add too much...There is nothing worse than a chocolate filled with cocoa butter!

You can also make sure that when you have finished tempering the chocolate you keep the chocolate at a high working temperature 90 degrees F. This will make it as thin as it will be with the ingredients already in it....

-Robert

www.chocolateguild.com

[reenicake]

Use a good quality couverture, work with it in the high end of the tempered range and bang the hell out of the molds. Thin, even shells can be made with correct technique even from low-cocoa butter content chocolate.

[John DePaula]

Use a good quality couverture, work with it in the high end of the tempered range and bang the hell out of the molds. Thin, even shells can be made with correct technique even from low-cocoa butter content chocolate.

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Ditto.