Oil is commonly used to thin out dipping chocolate, but you must remember that different oils bring a variety of flavors and textures to the finished treat.

You may want to add water to melting chocolate in an attempt to achieve a liquidy texture. But for smooth, velvety chocolate here's why you should avoid this.

– small amount of shortening if you are melting a larger amount of chocolate that you need to stay smooth – DO NOT USE food color that you can buy in a grocery store. You need oil based colors ...

The Best Spanish Olive Oils for Dipping and Drizzling. April 3, 2004 More than ... Another good Arbequina oil is Pons, which costs $24 for 475 milliliters at www.tienda.com ...