Article: The best way to thin chocolate is with the addition of a fat. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to.  Use an unflavored oil so you don't alter the taste of your dessert. Coconut and canola oils work nicely for this, and coconut oil in particular has a pleasing texture on the palate. This will work best if you add the oil to the chocolate before you heat it. However, you can add it afterwards if you need to. Paramount Crystals are made of vegetable oils, and they’re popular with professional bakers because they’re effective and easy to use. If you’ve never used them before, start with a tiny bit and add more as needed. Try adding about 1 teaspoon (4.9 mL) of Paramount Crystals for every 1 cup (240 mL) of chocolate. Because milk has a high fat content, it blends better into chocolate than water does. Start with about a capful of milk, then add more if needed. Just make sure you heat up the milk to about the same temperature as the chocolate before you add it, or else the chocolate will seize.  Any milk will work, but whole milk will give you the richest result. You can also add warm cream to the chocolate for an even richer texture.
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Add oil, butter, or shortening to thin a small amount of chocolate. Add Paramount Crystals if you need to thin a lot of chocolate. Pour in a little warm milk for a creamier chocolate.