Cheesecake Lady > wrote:
> Have a question about melting chocolate.....

> Does adding butter or shortening thin the consistency of it -- making it
> easier to pour?

Yes, in general. You may get different results with different
types of chocolate. For example, compound chocolates already
have vegetable oil in them and might not respond the same as
couveture. You'll have to experiment a bit to find out how it
works with your chocolate and for your purposes.


Bill Ranck
Blacksburg, Va.