Thinning Chocolate

[Raule]

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?

[pastrygirl]

Yes, just add cocoa butter. Seems like 10% would be too much, considering that couverture is around 30% fat, and the difference between a thicker chocolate and couverture is probably less than 10%. When I thin chocolate, I just go by feel, adding cocoa butter and letting it melt until I am happy with the consistency. I have added it while the chocolate is melting and warm, around 120F to make sure the butter melts well, then temper as usual.

[mostlylana]

I agree, 10% is a little high for what you're wanting to do. The most I ever add is 5% and that's to a pretty thick white chocolate. Start with 3% and see what that does. My guess is it will be enough.

Another thought - perhaps you could raise the temperature of your chocolate to the higher end of the temper temperature range. Keep this in mind especially after dipping for awhile.

Good luck!

[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