Posted by Ardis on March 31, 1999 at 20:33:46:
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.
When tempering or following a crystalization curve, you usually
cool the chocolate lower than the ideal temperature for use.
It must then be carefully reheated to the proper consistency.
Contact Callebaut for the correct temperature of use or try
shocking it: put over steam for 10-15 seconds and don't stir.
Take off the heat and stir. Continue until ideal texture is
reached. This heats without losing temper - hopefully!
Test all the while of course. I really like using a heat gun,
the kind for stripping paint for shocking.
Ardis
Ardis