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Chocolate viscosity

[ Follow Ups ]a> ] [ The Bakers Dozen ]

Posted by tim on March 30, 1999 at 22:52:28:

I am making a variety of chocolate candies for Easter with Callebaut (L-60-40NV K Par) chocolate. By the time I temper the chocolate it is almost too thick to use. Can anyone tell me how to improve the viscosity of the chocolate? I am tempering the chocolate using a marble slab and testing to make sure that I am not "over-tempering", but no matter what I try the chocolate is very thick. Any assistance would be appreciated. Thanks.

Follow Ups:

Re: Chocolate viscosity Sean 20:47:36 4/28/99 (0)
Re: Chocolate viscosity michelle 07:18:22 4/04/99 (0)
Re: Chocolate viscosity Ardis 20:33:46 3/31/99 (1)
- Re: Chocolate viscosity Gerard 21:18:14 4/01/99 (0)

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