"Adam Schwartz" > wrote in message
news:YoUMb.45410$xy6.115590@attbi_s02...
> I'm planning on making some cherry cordials today, but I only have
> unsweetened chocolate. I will sweeten the chocolate with sugar, but this
> will thicken it considerably, so it will not be pourable even when fully
> melted. What can I use to thin it so that it will still harden for use as
> coating chocolate; shortening, butter, something else? I know it would be
> easier to buy semisweet chocolate, but I'm trying to use what I already
> have.

I would recommend using cocoa butter.