Thick chocolate

[Jackamus]

I have some thick chocolate at a temp of 40ºC that I know isn't seized! I think it has been over tempered! Is there a way to rescue it?

 

[retired baker]

what type of choc, what brand, how old, source?
What are the ingredients. Any cocoa butter listed?
is it grainy, visually and on the palate.

Rescue it for ?
what do you want to do with it.
Its not good for molding or enrobing unless you add enough cocoa butter to bring it into range. Thats $16 lb.
Its cheaper to buy quality couverture than chase junk with cocoa butter.

 

[Jackamus]

I made the chocolate using cacao powder, sugar, cocoa butter and full fat milk powder in a melanger for 72hours.
Its not grainy just thick! I have worked it quite a bit for tempering and that's is why I think it may be over-tempered. Is there such a thing as 'over-tempering'?
Normally I use it for molding but in this case I want to use it for dipping.

 

[retired baker]

I made the chocolate using cacao powder, sugar, cocoa butter and full fat milk powder in a melanger for 72hours.
Its not grainy just thick! I have worked it quite a bit for tempering and that's is why I think it may be over-tempered. Is there such a thing as 'over-tempering'?
Normally I use it for molding but in this case I want to use it for dipping.

try a bit more cocoa butter, no more than 5%.

in production facilities the choc is held at 115F 24hrs day, every day.
Its tempered as needed on the fly
Holding it at the low end of the curve (83F) for too long will over temper it and make it thick, its easily fixed by heating it up to 115f again and redo the process.
It has to be constantly agitated or it will crystalize no matter the temp.

 

[Jackamus]

Thanks for the tip. I'll give it a try.