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When the chocolate starts to get too thick, it means that it is starting to cool down. Keeping it warm and making sure you stir it frequently helps to maintain a good consistency for dipping.

You can also add a teaspoon of vegetable oil or shortening to the mixture to help thin it out more.

I think that's wrong up there i think you should put it inthe refregerater and once cool and hard scrape off the sides to they get thin enough then leave it out in a right room temp. so the strawberry does not get mooshy but the chocolate unhardens from the refregerater so this want hapen put chocolate on the tip and spread or........................................................................................................................ try just glaze it on

oh and madd milk if chocolate get to thick or keep in warm temps so ythat it melts or unthickends

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Q: When dipping strawberries in chocolate bark what can be used to thin down the chocolate when it gets too thick?
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