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How to Thin Chocolate Melts – Great Tips!

How to Thin Chocolate Melts – Great Tips!

Isn’t creating your own candies or chocolates just the greatest fun?

You can use different moulds to fill with melted chocolate, or simply dip fruit, cake pops or sweets in melted chocolate.

It’s important to make sure that the melted chocolate is thin enough to do what you want it to.

How to Thin Chocolate Melts

Adding milk to chocolate and vegetable oil to candy melts will make a less viscous product. The process needs to be done slowly and in small quantities. Baking chocolate and candy melt efficiently, but the consistency may be too thick for the purpose.

Why do I need to melt chocolate melts?

The whole point of chocolate or candy melts is that they need to be able to be melted to a consistency that is smooth and fluid enough to dip something into or to be poured into a mould, but not runny or stodgy.

It is the nature of melted chocolate to be relatively fluid, but quite thick, so the chances of it being too runny are not large.

However, melted chocolate or candy melts can sometimes be too thick, so you will need to thin them.

What are candy melts?

Candy melts are a form of solid candy that resembles chocolate but does not actually contain cocoa.

The function is to work as a dip for cake pops and other things, like marshmallows, fruit and candies.

This means that the candy melts have to, literally, be melted so that the food items can be dipped into them. It is also really fun to pour the liquefied candy melts into moulds.

What is baking chocolate?

Baking chocolate is different from candy melts, as it is specifically used for moulding chocolate candies and for dipping and drizzling.

Because baking chocolate will be used with recipes that usually contain sweeteners, or with fruits that are already quite sweet, it is usually slightly less sweet than other chocolate.

When baking chocolate is melted, the taste changes somewhat, as the heat tempers it slightly.

The consistency is changed slightly, making it smoother and quite shiny.

How to melt candy melts or baking chocolate

The thing to remember about melting candy melts or baking chocolate is that you don’t initially need to add anything to it.

The other thing to remember is to let it take its own time.

There are a few ways to melt them, but I find that the best and most consistent is to use a double boiler or the equivalent.

You can also use the microwave or jars in boiling water.

Double boiler method

A double boiler is simply a saucepan that has a base and a bowl that fits into it.

The base is filled with about an inch (2.5 cm) of water and it is the steam from this that heats the bowl.

If you don’t have a double boiler, put a stainless steel bowl into the top of an ordinary saucepan.

Put the saucepan on the stove and bring the water to a boil and then let it simmer.

It’s not necessary to boil the water vigorously for it to give enough heat to the bowl.

Break the baking chocolate into small pieces and put it into the bowl. You can put the candy melts directly into the bowl.

Do not add anything else, to begin with.

Let the chocolate take its own time to melt. You can stir it gently every so often, if necessary.

Mostly you can just leave it alone. When the chocolate has melted, stir it gently to remove any remaining lumps.


Put small pieces of chocolate or the candy melts into a microwave bowl and cook it at half power for 30 seconds.

Take the bowl out and stir the chocolate with a wooden spoon.

Repeat this process until the chocolate or candy melts have all melted and there are no lumps left in the mixture.

Jars in hot water

Take a saucepan and put about 2 inches (5 cm) of water in it. Place two or three glass jars in the water.

Using gentle heat, allow the water to warm up. Do not let it boil vigorously, but it can come to a simmer.

Put the candy melts, or broken-up baking chocolate in the jars.

As the jars warm in the water, they will begin to melt. You can stir the contents of each jar as necessary – gently.

Thinning chocolate melts

When the candy melts or baking chocolate have melted completely, stir it gently with a wooden spoon and gauge whether it is the consistency you require for what you want to do.

If the mixture is too thick, you will need to thin it.

Most importantly, do not add water to melted chocolate. It causes the chocolate to ‘seize up’ and become almost crumbly.

You need to add either a dairy product or some form of fat or shortening to the chocolate or candy melts to thin them.

Baking chocolate

I suggest adding milk or cream to baking chocolate to thin it because the type of chocolate already contains milk.

You can also add cream, but this may make the chocolate very rich.

Add a little milk, stirring the whole time as you pour it in.

Remember to stir gently and to make sure all the milk is mixed into the chocolate.

Add enough milk in small amounts to get the chocolate to the consistency you need.

I don’t recommend adding butter to the baking chocolate to thin it, because I have found that the chocolate becomes very greasy and pulls into a clump, rather than getting thinner.

Candy melts

You can quite safely add shortening to candy melts to thin them if the consistency is not what you are looking for. In fact, adding vegetable oil is a really good solution.

Make sure you keep the melted candy melts quite warm and add the oil in small amounts, mixing it in thoroughly each time.

Do not over-thin the mixture, or you will need to begin melting more candy melts.

Frequently Asked Questions About How to Thin Chocolate Melts

Can I use water to thin chocolate melts?

Never use water to thin chocolate melts, because the water causes the chocolate to draw into itself and become crumbly.


The key to thinning chocolate melts is to do it slowly, adding either milk or vegetable oil in small quantities and mixing it thoroughly each time.

Don’t make it too thin, though. Make sure the melted chocolate is suitable for what you want to use it for.