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Viscosity of Dark Chocolate
November 30, 2009
8:46 pm
stow10
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Forum Posts: 29
Member Since:
April 20, 2008
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Hi there,can anyone help with the following. I use Becolade dark chocolate and find its like wall paper paste. So the question is, how do I thin it down using cocoa butter? Do I have to premelt the cocoa butter and then add to my callets and temper the two together. Also should it be just 1% of the total quantity of chocolate?

I would appreciate any help on this one as thick chocolate is a night mare to use in moulds.

December 1, 2009
11:44 pm
Sebastian
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Forum Posts: 430
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September 30, 2004
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Yes you have to temper it. How much you add is dependant upon how thick it is currently, and how much you want to thin it out. You’re likely going to have to add more than 1%.

December 2, 2009
3:31 pm
Gracie
Chippenham, United Kingdom
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Forum Posts: 88
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June 23, 2007
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Hi, I may be wrong, but are you talking about using mycryo? Don’t mistake the adding of mycryo for adding cocoa butter….it’s the 1% thing that stood out. Mycryo is, of course, cocoa butter too, but if you add it to cool chocolate (34 or less) it will make your viscosity problem worse, as it is the stable form of the crystal and will gradually over-crystalise your mass. If you are adding cocoa butter to thin, melt it thoroughly before adding to melted chocolate and tempering all together. In this case, using mycryo rather than block or callets is simply way more expensive.
The best solution is to use a couverture with a suitable consistency for the job. Belcolade and callebaut’s basic ranges tend to be quite thick, but they should all bear a key of their relative viscosity and the usage for which they are intended.
Hope that helps.

December 6, 2009
6:52 pm
stow10
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Forum Posts: 29
Member Since:
April 20, 2008
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Thanks for the replies. I’m using cocoa butter so I’ll try melting some first as you’ve suggested then temper the two together. Anything has to be an improvement but Ive been told its a very difficult process to get right so we’ll have to see and then I’ll come back to you if I have problems.

December 14, 2009
11:40 pm
ChocHeart
Brighton, United Kingdom
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Forum Posts: 18
Member Since:
August 25, 2008
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Hi Stow
Did you have any luck? I am using Belcolade and having a nightmare too, wonder if they have changed formulation. Wont work in my PRefamac, my Mol dart melting tank or on granite. Totally wallpaper paste every single time. Just about managed a batch tempering in the microwave. The room is quite cold at the moment, but never had a problem with Callebaut or Valrhona like this.

Be great to hear if the cocoa butter worked (I tried yesterday but didnt work for me, think it was prob too cold in the unit!)

Emma

December 15, 2009
7:34 am
RedStar
Grimsby, United Kingdom
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Forum Posts: 39
Member Since:
January 4, 2009
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Are you sure it isn’t the humidity that is affecting the thickness?

RedStar

RedStar