Cheesecake Lady wrote:
> Have a question about melting chocolate.....
>
> Does adding butter or shortening thin the consistency of it -- making
> it easier to pour?
>
> Thanks everyone!

Yes, but people usually use Paramount Crystals to thin compound chocolate
(ie, candy melts), and cocoa butter to thin real chocolate (couverture). It
really depends what you are planning to do with it.