Thinning out Melted Chocolates and Couvertures

Fats, oils, and emulsifiers, especially lecithin, coat and lubricate solid particles in melted chocolates and couvertures, allowing the particles to slide past each other more easily. This thins the consistency of the coating, allowing it to be applied in a thin, even layer over pastries and confections. Pastry chefs typically use cocoa butter to thin out chocolate couvertures because of its pleasing mouthfeel. Melted butter and other fats can be used, but the chocolate, when cooled, will not harden as well and will have less snap.