Hello! I'm doing some experiments with 39% milk chocolate formulas but I've been experiencing some issues regarding its viscosity. The formulas I've tried have 37.9%, 38.5% and 40.2% total fat. I'm using a ball mill and the chocolate gets to a point where is way too thick and doesn't flow.. at all. I have added lecithin at the end (0.5%) and it improves but not much.
Has anyone encountered a similar issue? any advices? any easy-peasy milk chocolate recipe I should try?