Posted by michelle on April 04, 1999 at 07:18:22:
In Reply to: Chocolate viscosity 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.
Callebaut 60/40 is better for writing or piping delicate designs that have to be sturdy.. If you want to use Callebaut, try 835. It's more semisweet than bittersweet, but the viscosity is perfect for almost everything in the bakeshop.