How can I make thinner chocolate for fruit dipping?
Currently all i do is microwave some morsels and then dip. I was wondering if I put heavy cream or some other ingredient with the morsels, if I could achieve a thinner crust without losing the quality of the chocolate. (it needs to dry to a crunch on the outside that doesnt melt on the first touch)
If you have tips about chocolate please share them with me. from one chocoholic to the next.