We made chocolate apples for bonfire night last year and I remember the chocolate being just a bit too thick and hard to spread smoothly round the apple. Also once it had set it was still a little too thick to bite through very easily (well, for the kids anyway!)
Is there anything that would be best to add to the chocolate when melting it to make it glide onto the apples better and to give a smoother, more even appearance?
I was wondering about a bit of cream or syrup or oil/fat.
Or are there any other tips, like keeping the apples cold or something, that would help?
I've made chocolate apples a few times but not had any problems - I always use decent chocolate (not cooking stuff) and dip the apples rather than spread the chocolate on. I usually wash teh apples first reallly thoroughly and scrub them with a non-stick pan cleaning sponge (new -obviously!) as sometimes fruit has a wax treatment to make it shiny and I want to make sure the chocolate sticks.