If your chocolate is too thick at the proper temperature during the rewarming stage of tempering, you may _____ to thin it.
A) reheat it
B) whisk it
C) add a little melted cocoa butter
D) all of the above

Question

Quizplus · Accepted Answer

Adding a little melted cocoa butter can help thin the chocolate without affecting its tempering, as cocoa butter is a component of chocolate.

If Your Chocolate Is Too Thick at the Proper Temperature