That should do the trick!

Nibs are pre-roasted and the mass temp was 131. I'll look into more CB for fluidity. 

Can you be more precise? Does over 100 degrees mean 101, or 199?  I'd shoot for a chocolate mass temperature of 130-140.  Depending on if you have well fermented nibs or not (well fermented nibs = higher cocoa butter) - you may need to add more cocoa butter and/or lecithin to help fluidize.

 

I assume the nibs have been roasted?

It's 69 degrees in the room and the bowl has about 3lbs of nibs by the time it starts to become thick. The temperature of the chocolate is over 100 degrees.

updated by @aaalxndr: 10/08/15 22:18:25

Temperature of the room and of the mass inside the bowl?

Hi all,

I'm encountering this weird melanger problem.

(1) I add 4 oz melted CB to my CT 12SL melanger

(2) I add nibs, handful at a time until total 90 oz weight

After 10-15 minutes, maybe 30 oz of nibs in, the batch starts to become viscous and white-ish. My room humidity is 59% which I know is on the high end, but I've never had the problem before.

Could it be because I didn't winnow well enough? I can't think of anything else. 

There's no chance that anyway water or moisture got into the batch.

Thoughts?

ab