{"id":12126,"date":"2024-05-10T08:15:35","date_gmt":"2024-05-10T08:15:35","guid":{"rendered":"https:\/\/wpdev.bigredstar.uk\/?resources_content=new-resources-content-title-62"},"modified":"2026-03-10T12:07:48","modified_gmt":"2026-03-10T12:07:48","slug":"new-resources-content-title-62","status":"publish","type":"resources_content","link":"https:\/\/wordpress.keylink.org\/?resources_content=new-resources-content-title-62","title":{"rendered":"Viscosity in Chocolate"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

Viscosity in Chocolate \u2013 Choosing the Right Fluidity for Your Application<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

For those who are new to working with chocolate, tempering tends to be the most formidable challenge. We have plenty of resources available to help you slay that<\/em> dragon\u2026 but before we get as far as tempering there\u2019s another topic we get asked about a lot – chocolate fluidity, also referred to as viscosity. Luckily, this one is simple to tackle!<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

by Anna Clayton<\/p>

10 May 2024<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tFacebook<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tInstagram<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tYoutube<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tTiktok<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

How is fluidity important to chocolate?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

How thick your chocolate is will determine the thickness of your shell and how much snap your chocolate product will have. You might want an Easter egg<\/a> with a nice thick shell and to be able to save time by casting it in one go. Or, perhaps you\u2019re using a bonbon mould<\/a> with a lot of fine detail, so a more fluid chocolate would work best and give you that finer shell with a premium-sounding snap!<\/p>

We sell chocolate couvertures<\/a> with different viscosities so that you can choose the right one for the right application.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t

What determines chocolate viscosity?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Cocoa butter<\/a>! All chocolate couvertures are made from cocoa mass, cocoa butter and sugar. Milk chocolate<\/a> also contains milk solids and white chocolate<\/a> omits the cocoa mass. It\u2019s the cocoa butter in your chocolate that affects how fluid it is. Thicker chocolate contains less cocoa butter, and thinner chocolate contains more. We\u2019ll come onto how you can control that level of fluidity, but by buying a chocolate of the right fluidity for your application, the balancing of the ingredients is done for you. All chocolate from Keylink comes pre-tempered, so you\u2019re good to go, straight from the bag.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t

How does temperature affect the viscosity of chocolate?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The higher the cocoa butter content, the faster the chocolate will melt, and the more fluid it will be while melted. Because tempering chocolate is all about carefully managing the temperature of your chocolate so that you achieve the right level of crystals for snap and shine, it\u2019s good to have a general awareness of the cocoa butter proportion of your couverture, because it might melt faster than you think!<\/p>

Plus, when it comes to cooling your chocolate ready to set, a more fluid chocolate will take longer to set than a more viscous chocolate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

How do I control the fluidity of my chocolate?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Melting your chocolate will, of course, make it turn from a solid to a liquid. Then, once your chocolate is tempered and ready to use, it can be helpful to be able to change the fluidity for use in different applications.<\/p>

Buying the right fluidity of chocolate for your application takes all of the headache out of this process, but sometimes you\u2019ll want to use the same chocolate across various applications. For example, you may have a house chocolate you want to use in everything from a bonbon shell to a figure mould<\/a> or as a decoration for a dessert.<\/p>

Keylink sells chocolates that are good all-rounders for use across your ranges, but even then, sometimes you\u2019ll want full control over the viscosity.<\/p>

To make your chocolate more fluid, you will need to add cocoa butter. At Keylink we sell cocoa butter in several forms. Adding around 10% to untempered chocolate and stirring until melted should re-crystallise your chocolate and make it less viscous. Adding cocoa butter is really helpful when working with a large batch of chocolate.<\/p>

Our top recommendation for smaller batches? A wonder product called Callebaut Mycryo\u2122<\/a>. This is 100% cocoa butter in micro-powder form. Simply add around 2% to your melted chocolate and stir in! Voil\u00e0! More fluid chocolate, which in turn will give a higher gloss and snap.<\/p>

It\u2019s not often you would want to thicken chocolate, but if you do, you would add cocoa mass<\/a>, which would reduce the percentage of cocoa butter. Again, start with 10% and keep stirring \u2013 you can always add a little more if needed. Bear in mind that the more mass you add, the more bitter your chocolate will become.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

How does viscosity affect taste?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Flavour is a very subjective thing, and generally speaking, making a chocolate 10% more fluid will not affect the flavour in any meaningful way.<\/p>

At extreme ends of the viscosity scale, though, the fluidity can affect the taste experience in a couple of ways:<\/p>