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Choky

Choky

That is an interesting point.

In this case I'm using a chocolate that is 40% fat and has a molding suitability of 2,5 out of 5.

If I well understand, fat amount is not the only thing influencing viscosity.

Choky

Choky

That is an interesting point.

In this case I'm using a chocolate that is 40% fat and the as a molding suitability of 2,5 out of 5.

If I well understand, fat amount is not the only thing influencing viscosity.

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