In its simplest terms, the viscosity of chocolate is the liquid consistency when it is melted. It is measured based off the viscosity of water. Water has a score of 1, and anything thicker than that gets a numerical score.
Knowing the viscosity of your chocolate can help you to know which application your chocolate might be best suited for.
We break our chocolate down into three categories: Thinner, Standard and Thicker Viscosity.
Read more here: http://blog.gygi.com/blog/2019/11/11/chocolate-viscosity/
