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!

  • Welcome to Seasoned advice. :-) Could you please edit your question and provide the ratio between cocoa solids and cocoa butter? (If you don't know: provide a list of ingredients of the chocolate itself) – Fabby Sep 9 '18 at 21:38
  • Check your cooking thermometer for accuracy by inserting it into boiling unsalted water... I think the issue lies in how hot you get the chocolate. – elbrant Jan 4 at 17:58

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