Share 'Viscosity/Thickness of chocolate when manually tempering vs. Chocovision'
When I temper chocolate in my Mol d'art warmer, I'm aiming for 47/27/31 degrees C per instructions. When I get to 27C, the chocolate is very thick, to the point where I broke a plastic spatula stirring it. It thins when I warm it up again so it hasn't seized.
When I use the tempering machine, it never seems to go to such a low temperature, but the final result is great (actually better).
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