Posted by Sean on April 28, 1999 at 20:47:36:
In Reply to: Chocolate viscosity posted by tim on March 30, 1999 at 22:52:28:
You should only test the chocolate to see if it is tempered enough. Overtempering can have a good shine, but the correct viscosity is lost. If the chocolate is thick when it is first melted, it is not a suitable type for coating. If it only gets thick after it has been tempered, it is over tempered, or you have gotten some moisture into the chocolate. I am not familiar with the type of chocolate which you are using. If it is called a couverture, it should be suitable for most dipping. Do not go by the percentage ofg cocoa marked on the package. It may be high in de-greased solids, but still relativly low in cocoa butter.