I melted some dark chocolate at a low temperature and added whipping cream to keep it liquid at room temperature. I added more whipping cream after the mixture was at room temperature, but it thickened the mixture, rather than thinning it. It also reduced how dark the chocolate was to a large degree.
I understand the fat in the milk/cream helps to keep the solid chocolate particles in suspension to keep it from settling.
My goal is to make a very dark chocolate sauce at room temperature in which the solid chocolate particles remain suspended, and I would prefer also to not use starches or gums as they change the flavor. I would also like the consistency to be "squirtable," but a maybe a little thicker than Hershey's syrup. I also don't want a sweet sauce.
My questions are these: 1. Why did the sauce thicken instead of thin and 2. What means should I use to achieve the goals of the sauce and 3. If I reduce the fat content of the liquefier by using milk or water, does it reduce the suspension qualities?