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What Are Paramount Crystals Used For in ChocolateMaking?

What Are Paramount Crystals Used For?

Paramount crystals are used to enhance the texture and workability of melting wafers.

They are added to make the chocolate creamier, easier to melt, and smoother when used for various purposes.

These odorless and tasteless crystals do not alter the flavor of the chocolate.

They are particularly useful for thinning fondue and chocolate fountain melts, as well as improving the appearance of cakes by giving them a glossy finish with a hard base that won’t easily crack.

Paramount crystals can also be used to create smooth and perfect confections.

To achieve the desired consistency, it is recommended to use 1 to 2 tablespoons of these crystals per pound of chocolate.

However, it is important to note that Paramount crystals are heat sensitive and can be affected by warmer temperatures.

To mitigate the risk of heat damage, it is advisable to use cold packs and expedited shipping, especially when shipping during warmer months.

Quick Tips and Facts:

1. Paramount Crystals, also known as EZ Thin or EZ Melt, are used in the confectionery industry to help melt and thin out chocolate coating without altering its flavor.

2. These crystals are made from a blend of hydrogenated palm kernel oil and soy lecithin to create a stable and smooth consistency when added to chocolate.

3. Paramount Crystals can also be used to prevent chocolate from seizing by adding a small amount during the melting process. They help to maintain the right viscosity and prevent the chocolate from becoming thick.

4. Apart from chocolate, paramount crystals can be used in other culinary applications as oil extenders, stabilizers, and emulsifiers, providing a smoother texture to various food products.

5. In addition to their culinary uses, paramount crystals can also be used in certain cosmetics and skincare products to improve the consistency and texture of creams and lotions.

Creamier And Easier To Work With

Paramount crystals are a secret ingredient in the world of chocolate making that helps enhance the texture and workability of melting wafers. These small, white crystals are added to the chocolate during the melting process, resulting in a creamier and smoother consistency.

When using melting wafers, such as those commonly found in baking supply stores, they often have a tendency to be thick and clumpy when melted. However, by incorporating Paramount crystals, the chocolate becomes more fluid and easier to work with.

These crystals work by lowering the melting temperature of the chocolate, which reduces the viscosity and allows for a smoother and more even melt. The improved consistency makes it easier to coat various desserts, fruits, or even create homemade candies.

By simply adding 1 to 2 tablespoons of Paramount crystals per pound of chocolate, you can achieve the desired consistency and create a velvety texture that will glide effortlessly over your creations.

  • Paramount crystals enhance texture and workability of melting wafers in chocolate making.
  • Adding Paramount crystals lowers the melting temperature of the chocolate.
  • The improved consistency allows for easier coating of desserts, fruits, and homemade candies.
  • 1 to 2 tablespoons of Paramount crystals per pound of chocolate is recommended for desired consistency.

Odorless And Tasteless

One of the advantages of using Paramount crystals is that they are odorless and tasteless. This means that when added to the chocolate, they will not alter its flavor in any way. Unlike other ingredients that may introduce unwanted tastes or scents, Paramount crystals remain neutral, allowing the true flavors of the chocolate to shine through.

This is particularly important when working with high-quality chocolate or when creating desserts that rely heavily on the chocolate’s taste. Whether you are making truffles, ganache, or simply dipping strawberries, the addition of Paramount crystals ensures that the flavor profile of your chocolate remains pure and unadulterated.

  • Odorless and tasteless
  • Does not alter chocolate flavor
  • Allows true chocolate flavors to shine
  • Important for high-quality chocolate desserts

“Paramount crystals ensure that the flavor profile of your chocolate remains pure and unadulterated.”

No Alteration Of Flavor

One of the key benefits of using Paramount crystals is that they do not alter the flavor of the chocolate. Whether you are using dark, milk, or white chocolate, these crystals will maintain the integrity of the original taste. This is especially important when creating complex desserts or when pairing the chocolate with other flavors.

By using Paramount crystals, you can confidently create a wide range of chocolate-based treats without worrying about any unwanted flavor changes. Enjoy the rich and intense taste of dark chocolate, the creamy sweetness of milk chocolate, or the delicate vanilla notes of white chocolate, all while benefiting from the improved texture and workability.

  • Paramount crystals preserve the original flavor of chocolate
  • No need to worry about unwanted flavor changes
  • Works well with dark, milk, and white chocolate
  • Enhances texture and makes chocolate more workable

Paramount crystals are a game-changer when it comes to working with chocolate.

Useful For Thin Fondue And Chocolate Fountain Melts

Paramount crystals are essential for thinning fondue and chocolate fountain melts. These crystals perfectly achieve the desired consistency for smooth cascades of chocolate in chocolate fountains and ideal dip-able texture for fondue pots.

When the chocolate is too thick or lumpy, it can clog the fountain or make it hard for guests to enjoy the treats. However, by adding a small amount of Paramount crystals, the chocolate becomes thinner and more fluid, ensuring a seamless flow and optimal dipping experience. This allows everyone to enjoy the delights of a chocolate fountain or gather around a fondue pot and savor the moment without any frustrations.

Benefits of Paramount crystals:

  • Achieves perfect consistency
  • Facilitates smooth cascades in chocolate fountains
  • Creates ideal dip-able texture for fondue pots

“Adding Paramount crystals allows for a seamless flow and optimal dipping experience.”

Glossy Finish With Crack-Resistant Base

In addition to enhancing the texture and workability of chocolate, Paramount crystals also contribute to the overall appearance of your creations. When used in cake decorating, these crystals play a vital role in giving your cakes a beautiful glossy finish with a crack-resistant base.

By incorporating Paramount crystals into the chocolate glaze or frosting that adorns your cake, you can achieve a glossy shine that creates a visually appealing dessert. The consistent texture provided by the crystals helps to prevent cracks in the chocolate coating, ensuring a flawless finish. This makes your cake not only a delight to the taste buds but also a feast for the eyes.

Perfect For Smooth Confections

Whether you’re making homemade truffles, molded chocolates, or silky-smooth ganache, Paramount crystals are a confectioner’s best friend. Their ability to improve the texture and workability of melting wafers makes them the perfect ingredient for creating visually stunning and melt-in-your-mouth delicious treats.

When adding Paramount crystals to your chocolate creations, you’ll achieve a smooth and perfect consistency that is essential for creating professional-looking confections. Whether you’re a seasoned chocolatier or a home baker looking to elevate your dessert game, Paramount crystals will help you achieve the desired results.

Paramount crystals are a versatile and indispensable ingredient in the art of chocolate making. By adding these crystals to your melting wafers, you can achieve a creamier, easier-to-work-with texture without altering the flavor of the chocolate. They’re also useful for thinning fondue and chocolate fountain melts, providing a glossy finish with a crack-resistant base, and creating smooth and perfect confections. So, if you’re looking to take your chocolate creations to the next level, don’t underestimate the power of Paramount crystals.

Frequently Asked Questions

Do I need Paramount crystals?

Yes, Paramount crystals can be a beneficial addition to your chocolate melting process. They serve as a valuable tool to create a smoother and more manageable texture for wafer melts. Their odorless and tasteless nature ensures that the original flavor of your chocolate remains unaffected. Moreover, they are particularly handy when it comes to thinning out fondue and chocolate fountain melts, allowing for a more enjoyable and hassle-free dipping experience.

What is paramount crystal?

Paramount crystals are tiny, opaque crystals made from vegetable fat, widely employed in the chocolate melting process. These remarkable crystals play a pivotal role as they delicately thin out and soften chocolate. By functioning as a thinner, paramount crystals facilitate the effortless application of chocolate in various forms, whether it be coating, dipping, or even drizzling. With their assistance, the process of handling chocolate becomes smoother, allowing for the creation of precisely tempered confections and desserts.

How much paramount crystals to add to chocolate?

To achieve the desired consistency and firmness in your confectionery coating chocolate, it is recommended to add up to ¼ cup (1 ounce) of paramount crystals per pound. By adding a small amount at a time during the melting process and stirring well between each addition, you can gradually adjust the consistency until it meets your needs. It is important to note that while paramount crystals are effective in strengthening and providing a snappier texture to confectionery coatings, they are not recommended for use in cake pops.

Can you use coconut oil instead of Paramount crystals?

While both paramount crystals and coconut oil can be used to thin out melted candy wafers, it is important to exercise caution when substituting one for the other. Paramount crystals are specifically designed to be used for this purpose and have been proven to maintain the desired texture and shine of candy melts. On the other hand, coconut oil may not provide the same results and could potentially affect the drying process of the candy, resulting in a less glossy finish. Therefore, it is recommended to stick with paramount crystals to ensure a successful outcome when thinning out melted candy wafers.

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