Raule

Thanks for your answers, I already try with a little increment in working temp. (32,5 and 32,7 °C) and it works much better, perhaps I must work a little this condition before trying the addition of cocoa butter . I'll let you know the results. Thanks and Happy New Year

I´m just working on dipping chocolate ganache in El Rey Mijao 61% dark choc. , but it seems to me it´s a litle thick. Do you have any information on this topic. I´ve read that most people adds cocoa butter from 5 to 10% for thining purposes. Can you help me?