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.