I purchased a 3 cases what I thought was low viscosity couverture 56% dark. The flavor and mouth feel is fantastic but it can only be used as ganache as it is much too thick for enrobing applications. I need at least 2 of the cases primarily for enrobing applications. I'm looking for solutions to lower the viscosity without changing the flavor so that I can use for enrobing. Thank you for your recommendations! :-)
You can use natural/undeodorized cocoa butter or deodorized, but note that they'll give you different flavors. As far as how much to add, that entirely depends on what viscosity you want. If it needs to be thinner, add more. :) I'd start with just a couple % and add more until you're where you want to be.
Note that adding cocoa butter changes your chocolate percentage, in case that matters to you.
Thank you so much for your reply Editor! :-) I've looked at this forum trying to find how much cocoa butter to use per LB. and what quality type of cocoa butter I need, but so far I haven't seen any posts on this specific subject. Could you provide the ratios and type of cocoa butter that is best for lowering viscosity? Thank You! :-)
You should be able to add some cocoa butter to lower the viscosity for enrobing.