Understanding Chocolate Viscosity
3 min reading time
What is viscosity?
Viscosity refers to the consistency of something (in this case, chocolate) in its liquid state. More simply, how thick or thin the chocolate is when it's melted.
Why the Viscosity of Your Chocolate Matters
Choosing chocolate with the right viscosity is paramount if you want your finished treats to turn out properly. This viscosity of your chocolate has a direct impact on how your chocolate will harden. Are you looking for a crisp coating or a soft shell? Choosing the right viscosity will help you achieve your desired result.
Low Chocolate Viscosity
The lower the viscosity, the thinner the chocolate will be when it is melted. Lower viscosity chocolates are perfect for dipping applications when you want a thin coating of chocolate that doesn't overwhelm the dipped item such as chocolate covered strawberries or cake pops. Low viscosity chocolate is also a must for chocolate fountains otherwise, you'll need to add oil to your chocolate to thin it out, which can alter the taste of the chocolate. A chocolate with a viscosity of 50 or less is considered to be low viscosity chocolate. For chocolate fountains, we recommend chocolate with a viscosity of 40 or less.
High Chocolate Viscosity
The higher the viscosity, the thicker the chocolate will be when it is melted. High viscosity chocolate is great for making molded treats and chocolate barks where you want the finished product to hold it's shape. It can also be used to dipping if you desire a thicker coating of chocolate on your finished product. Typically, chocolate with a viscosity of 90 or more is considered to have a high viscosity.
How Viscosity Is Measured
The viscosity of a liquid, or melted chocolate in our case, is based on the viscosity of water. Water has a viscosity level of 1. Each number above 1 is how many times the thickness of water that liquid in question is. For example, a liquid with a viscosity of 50 is 50 times the thickness of water.
Mixing Viscosities
Mixing chocolates of various viscosities totally fine. In fact, it's a great way to create a custom viscosity to meet your confectionery needs. However, when mixing viscosities, it's important that you're mixing the same types of chocolate. For example, you should only mix couvertures with couvertures and compounds with compounds. Mixing chocolate types will result in a poor quality finished product that will not harden properly.
Hopefully, we've been able to clear up any confusion about chocolate viscosity and you are now better prepared to make delicious homemade chocolate treats that both you and your customers will enjoy. Remember, if you have any questions regarding our chocolate products, their uses, etc., please feel free to contact us at any time.