I have now twice experienced that when I'm tempering dark chocolate is becomes incredibly thick - almost solid- in the cooling phase When it happens I will accidentally heat it up to much as to get it into a texture where I can work with it. (I make filled chocolates)
I use real chocolate, a water-free heating device, the right tempering method, and a good thermometer, so I have no idea why this happens
The chocolates usually turn out okay, but it's frustrating that I can't figure out, what I'm doing wrong
I hope someone out there can help me with some advice! Thank you on beforehand!