Alex wrote:

You need to add extra cocoa butter which is what determines, in the
main,
the viscosity of melted chocolate. More cocoa butter = lower viscosity.


***********
Ah! I see now! When I first read your post, I was confused, because
I thought that cocoa butter is what the white chocolate I'm using is
comprised of, but sugar is a main ingredient in white chocolate, too!
So I need either white chocolate with less sugar or else I need to add
the pure cocoa butter that you mention.

I will get some from Chocosphere. I've just about finished off that 10
lb bar of Guittard classic bittersweet I got, and I'd like to try about
a
half dozen of the other lower priced brands. I want to order before
the
danger of hot weather comes on. I don't want to pay extra for cooling.


Thanks, Alex!

Michael