How to Use Paramount Crystals
Paramount crystals are added to chocolate, carob and yogurt as a thinning agent. They are made from palm kernel oil, lecithin and citric acid, and are available online and at specialty gourmet or baking stores. The amount of paramount crystals you will add to your recipe will depend on the consistency you're looking for and the particular product you're creating. Does this Spark an idea?
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Things You'll Need
- Chocolate, yogurt or carob coating
- Paramount crystals
- Double boiler
- Spoon
- Chocolate molds
Instructions
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1
Blend 1/4 cup paramount crystals with each pound of melted chocolate (or carob or yogurt) in a double boiler and mix well. A glass or metal bowl placed over a pot of boiling water will function perfectly as a double boiler.
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2
Stir the chocolate mixture with a spoon until it is completely melted to prevent clumping and burning. Avoid getting any steam or water droplets into the bowl, as this will cause the chocolate to get hard and lumpy.
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3
Add more paramount crystals in one tsp. increments to further thin the chocolate, if desired. The more paramount crystals used, the thinner the chocolate will become. Write down the total amount of crystals used to achieve the proper consistency in your personal recipes.
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4
Remove the chocolate from the heat and pour into molds.
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1
Tips & Warnings
Use the warm chocolate mixture as a dip for bite-sized pieces of fruit, cookies, cake or bread.
References
- Photo Credit Jupiterimages/Photos.com/Getty Images
