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Contact us! Paramount Crystals help thin candy coatings when they are too thick and difficult to work with. Only registered users can write reviews. Please Sign in or create an account. It definitely helped. About CakeCentral. Privacy Policy Terms Of Use. Newsletter Subscribe Submit. Follow Us On. Contacts Phone: All Rights Reserved. Login to Cake Central.
Remember me if this is a private computer. Yes please, register now! Report This to Moderators? The palm oil in paramount crystals keeps it hard when cold, unlike standard shortening which stays soft when cold - so it won't change the end consistency of the chocolate when used correctly.
The second is flavor. Paramount crystals virtually have no flavor, while shortening and cocoa butter will have a slight inherent flavor. Paramount crystals are flavor free. The third is cost. Cocoa butter remains hard at room temperature like paramount crystals, but cocoa butter is expensive. You wouldn't want to waste your cocoa butter in standard or cheap chocolate wafers, so if you have the real stuff, keep the cocoa butter with 'real' chocolate tempering.
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