Well not really a trick so much as using the right product to do the thinning. We love our Guittard Chocolate which is a higher quality but still affordable melting chocolate with minimal fillers. Recently we have been fielding a bunch of questions on the best way to thin the chocolate for use in fountains or fondues. The two main choices are using Cocoa Butter or Paramount Crystals.

Cocoa Butter

For us this is the clear choice - Cocoa Butter is actually derived from cocoa beans just as chocolate is. It is a pure product that contains no soy, gluten or wheat. It mixes in seamlessly and provides an excellent texture for dipping. We carry the Callebaut brand cocoa butter nibs in store and have been really happy with this product for its excellent taste and texture. How much cocoa butter you need will depend on how thin you want the resulting mix but in general a little goes a long way.

Paramount Crystals

These was a time where this was the more common product for thinning chocolate but... cocoa butter is a better choice. Paramount Crystals are made from hydrogenated Palm Kernel Oil with Soy Lecithin. With Paramount Crystals we find the resulting chocolate mixture doesn't taste as "chocolatey" and the texture is not as smooth.

Directions for Melting and Thinning Chocolate

Place a bowl with your melting chocolate in a double boiler (we like an electric frying pan filled partially with water). Set your electric pan temperature to a low simmer approx 110 degrees Fahrenheit. Once the chocolate is completely melted slowing add in your cocoa butter nibs and let melt then stir to check consistency. Add more if needed. 

* be very careful to not get ANY WATER in the chocolate mixture as this will cause the chocolate to sieze.