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Terms of Use wikiHow is where trusted research and expert knowledge come together. Learn why people trust wikiHow
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Food and Entertaining
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Chocolate and Candy
Making Chocolate
How to Thin Chocolate Download Article Follow these easy steps to get your chocolate meltable Co-authored by Craig Watson and Amy Bobinger, BA
Last Updated: May 23, 2025 References
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Thinning Chocolate
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This article was co-authored by Craig Watson and by wikiHow staff writer, Amy Bobinger, BA. Craig Watson is a Baker, Entrepreneur, and the Founder of Baked Cravings, a nut-free bakery in New York City. With eight years of experience, he specializes in creating high-quality baked goods in a nut-free facility. Baked Cravings has received The Best of Manhattan Award. Craig holds a Bachelor's Degree in Accounting from New Jersey City University and a Master of Business Administration in Marketing from Wilmington University. This article has been viewed 339,372 times.
Melted chocolate is great to use for all kinds of desserts, but it can sometimes end up being a little too thick, making it hard to get the smooth coating you were hoping for. Luckily, thinning out your melted chocolate is easy, so you’ll be able to get perfectly dipped cake pops, a glossy chocolate drizzle, or a delicious topping for your ice cream in no time!
How to Thin Melted Chocolate
To thin melted chocolate, baker Craig Watson says to gradually add a small amount of neutral oil. Cocoa butter mixed with high-quality chocolate works best. Stir gently until you reach the desired consistency, and keep checking to prevent over-thinning. Never add water to chocolate, since it will ruin the texture.
Steps
Part 1 Part 1 of 2:
Thinning Chocolate
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1 Add oil, butter, or shortening to thin a small amount of chocolate. The best way to thin chocolate is with the addition of oil.[1]X Expert Source Craig WatsonBakerExpert Interview The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to.
Use an unflavored oil so you don't alter the taste of your dessert. Coconut and canola oils work nicely for this, and coconut oil in particular has a pleasing texture on the palate.
This will work best if you add the oil to the chocolate before you heat it. However, you can add it afterwards if you need to.
2 Add Paramount Crystals if you need to thin a lot of chocolate. Paramount Crystals are made of vegetable oils, and they’re popular with professional bakers because they’re effective and easy to use. If you’ve never used them before, start with a tiny bit and add more as needed.[2]XResearch source
Try adding about 1 teaspoon (4.9 mL) of Paramount Crystals for every 1 cup (240 mL) of chocolate.
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3 Pour in a little warm milk for a creamier chocolate. Because milk has a high fat content, it blends better into chocolate than water does. Start with about a capful of milk, then add more if needed. Just make sure you heat up the milk to about the same temperature as the chocolate before you add it, or else the chocolate will seize.[3]XResearch source
Any milk will work, but whole milk will give you the richest result.
You can also add warm cream to the chocolate for an even richer texture.
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Avoiding Common Mistakes
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1 Heat your chocolate slowly so it doesn’t become too thick. Overheating chocolate will make it very thick and hard to work with. To get the perfect texture, take your time as you melt the chocolate, and watch it carefully throughout the entire process.[4]XResearch source
If you have a candy thermometer, make sure the chocolate does not exceed 115 °F (46 °C), or 110 °F (43 °C) if you are using milk or white chocolates, which are more heat-sensitive.[5]XResearch source
2 Do not add water to your chocolate. Water causes chocolate to seize, or to thicken into a lumpy paste. Make sure your bowls and utensils are dry before you begin working with the chocolate, and do not add water in an attempt to thin out the chocolate.[6]XResearch source
If a little water does accidentally get into your chocolate, adding more water can actually reverse the seizing process. Add 1 US tbsp (15 mL) of boiling water at a time, stirring vigorously after each addition. However, this will change the texture of your chocolate.[7]XResearch source
3 Don’t add cold ingredients to your chocolate. Adding cold butter or oil can also cause your chocolate to seize. This is because the sugars cling together and separate from the fat when they cool too quickly, leading to a clumpy mess.[8]XResearch source
Chilling your chocolate too quickly can also cause it to seize. Don’t pour your chocolate into a cold bowl or use cold ingredients, and allow it to cool to room temperature before you place it into the refrigerator or freezer.
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Question I add oil and my chocolate keeps getting thick. What can I do to keep it from getting thick? Community Answer Chocolate can appear thick if it has been overheated. Heat your chocolate slowly so it doesn’t become too thick. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 7 Helpful 29
Question I added too much oil; what do I do? Community Answer If you added too much oil to the chocolate, the best way to fix it is to add more melted chocolate to balance it out. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 7 Helpful 29
Question After I melted the chocolate. Can I drizzle on waxed paper and chill for a design? Ranyiah Community Answer Yes. You can use the chocolate for whatever you want or need. Yes, make sure that the chocolate chills before removing it from the waxed paper. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 5 Helpful 13
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Tips
Chop the chocolate with a serrated knife if it's in a bar so it will melt evenly.[9]XResearch sourceThanks Helpful 0 Not Helpful 0
If you attempt to melt chocolate too quickly, it can scorch, giving it a burnt flavor. There is no way to undo this, and you will have to discard the chocolate and start over. Thanks Helpful 6 Not Helpful 2
Submit a Tip All tip submissions are carefully reviewed before being published Name Please provide your name and last initial Submit Thanks for submitting a tip for review! Advertisement
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Co-authored by: Craig Watson Baker This article was co-authored by Craig Watson and by wikiHow staff writer, Amy Bobinger, BA. Craig Watson is a Baker, Entrepreneur, and the Founder of Baked Cravings, a nut-free bakery in New York City. With eight years of experience, he specializes in creating high-quality baked goods in a nut-free facility. Baked Cravings has received The Best of Manhattan Award. Craig holds a Bachelor's Degree in Accounting from New Jersey City University and a Master of Business Administration in Marketing from Wilmington University. This article has been viewed 339,372 times. 23 votes - 75% Co-authors: 9Updated: May 23, 2025 Views: 339,372 Categories: Making ChocolateArticle SummaryX
One way to thin chocolate is by adding ingredients with more fat. For small amounts of chocolate, add unflavored fats such as coconut or canola oil, butter, or shortening. Start by adding 1 teaspoon, and add more as needed to achieve the desired consistency. If you’re working with a large amount of chocolate, add 1 teaspoon of Paramount Crystals, which are made of vegetable oil, per 1 cup of chocolate. If you want to make your chocolate creamier and thinner, you can add a capful of warm milk to the chocolate. For more tips, including why you should never add water to your chocolate, read on!Did this summary help you?YesNo
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Reader Success Stories
Anthony M.
Jan 22
"Helped me use a chocolate fountain with no instructions, thinning the chocolate and operating it."
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Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Co-authored by: Craig Watson Baker 23 votes - 75% Click a star to vote Co-authors: 9Updated: May 23, 2025 Views: 339,372
Anthony M.
Jan 22
"Helped me use a chocolate fountain with no instructions, thinning the chocolate and operating it."
Brendie Lee
Dec 14, 2020
"This was a great tip, thank you. My chocolate was too thick for dipping my peanut butter balls. I mixed in a little bit of melted butter and it made the chocolate the perfect consistency. "..." more Rated this article:
Ella Patson
May 30, 2019
"It really helped me, as I desperately needed to thin white chocolate for a urgent biscuit order This website really benefited me. Happy baking!"..." more
Cindy Edwards
Oct 22, 2019
"My chocolate was way too thick for my peanut butter balls. I added coconut oil, and it worked great."
Chonette Taylor
Feb 3, 2021
"Thanks, this was very well explained." Rated this article: Share yours! More success stories Hide success stories
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Download Article Follow these easy steps to get your chocolate meltable Co-authored by Craig Watson and Amy Bobinger, BA 
How toMake Dark Chocolate 
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Co-authored by: Craig Watson Baker This article was co-authored by Craig Watson and by wikiHow staff writer, Amy Bobinger, BA. Craig Watson is a Baker, Entrepreneur, and the Founder of Baked Cravings, a nut-free bakery in New York City. With eight years of experience, he specializes in creating high-quality baked goods in a nut-free facility. Baked Cravings has received The Best of Manhattan Award. Craig holds a Bachelor's Degree in Accounting from New Jersey City University and a Master of Business Administration in Marketing from Wilmington University. This article has been viewed 339,372 times. 23 votes - 75% Co-authors: 9 Updated: May 23, 2025 Views: 339,372 Categories: Making Chocolate Article SummaryX
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1 Add oil, butter, or shortening to thin a small amount of chocolate. The best way to thin chocolate is with the addition of oil.[1] The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to. 
2 Add Paramount Crystals if you need to thin a lot of chocolate. Paramount Crystals are made of vegetable oils, and they’re popular with professional bakers because they’re effective and easy to use. If you’ve never used them before, start with a tiny bit and add more as needed.[2] 
3 Pour in a little warm milk for a creamier chocolate. Because milk has a high fat content, it blends better into chocolate than water does. Start with about a capful of milk, then add more if needed. Just make sure you heat up the milk to about the same temperature as the chocolate before you add it, or else the chocolate will seize.[3] 
1 Heat your chocolate slowly so it doesn’t become too thick. Overheating chocolate will make it very thick and hard to work with. To get the perfect texture, take your time as you melt the chocolate, and watch it carefully throughout the entire process.[4] 
2 Do not add water to your chocolate. Water causes chocolate to seize, or to thicken into a lumpy paste. Make sure your bowls and utensils are dry before you begin working with the chocolate, and do not add water in an attempt to thin out the chocolate.[6] 
3 Don’t add cold ingredients to your chocolate. Adding cold butter or oil can also cause your chocolate to seize. This is because the sugars cling together and separate from the fat when they cool too quickly, leading to a clumpy mess.[8] 
Community Answer Chocolate can appear thick if it has been overheated. Heat your chocolate slowly so it doesn’t become too thick. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 7 Helpful 29 
Community Answer If you added too much oil to the chocolate, the best way to fix it is to add more melted chocolate to balance it out. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 7 Helpful 29 
Ranyiah Community Answer Yes. You can use the chocolate for whatever you want or need. Yes, make sure that the chocolate chills before removing it from the waxed paper. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 5 Helpful 13 