What Is The Viscosity Of Chocoley Chocolates?

Viscosity is the liquid consistency (how thick it is in a liquid state).

Viscosity is based on water, with water being a viscosity level of 1 and each number above is how many times thicker than water. So 30 viscosity is 30 times the thickness of water making it a thin chocolate formula. 125 Viscosity is thick, making it ideal for molding and other applications where you want a thick/firm chocolate.

Viscostity of various Chocoley chocolates:

30 Viscosity:

Just Melt It! Fountain & Fondue Chocolate (this is the only chocolate that will flow through a fountain)

40-50 Viscosity (depending on flavor):

• Bada Bing Bada Boom Dipping and Enrobing Formula
• INDULGENCE Ultra Couverture Dipping and Enrobing Formula
  
  

90-125 Viscosity (depending on flavor):

• Bada Bing Bada Boom Candy Melts
  
  

125 Viscosity:

• V125 Indulgence Couveture Chocolate
  
  

If you are still not sure what is best for you see "Which Chocolate." A table of applications and which Chocoley chocolate is best for your application.

If you are using one of our recipes see ingredients section for the right chocolate.