Fluidity indicator
What the Fluidity factor of the chocolate formulator is, its range, the visual drop indicator, and why white chocolates lock it to 0.61.
What is it?
The Fluidity factor defines the target viscosity of the chocolate: how liquid and workable you want the melted chocolate to be. A higher factor gives a more fluid chocolate (easier to mold, thinner layers); a lower one gives a thicker chocolate.
How to get there
It is one of the controls in the left-hand column of the Chocolate formulator, under the Fluidity factor: label.
How to adjust it
- Slider: drag it to set the value. The overall range is 0.48 to 0.99.
- Numeric editing: click the pencil to type an exact value; if it is outside the valid range, the app discards it and keeps the previous one.
When you change the Chocolate type, the fluidity factor resets to that type's default value (see Chocolate types).
The drop indicator
Next to the control there is a visual indicator with drops and a label that translates the factor into a craft reading:
- Very low / Low — thick chocolate.
- Medium — general-purpose fluidity.
- High / Very high — very fluid chocolate.
- Low stability / Not stable — low-stability zone, marked in red.
More drops mean higher fluidity. When the factor enters the red zone (Low stability or Not stable), the chocolate may behave unreliably in process; adjust it toward more conservative values if you want a stable result.
In the high zone (from 0.84 onward) the extra drops are painted red and the scale keeps growing progressively up to a maximum of 15 drops. From 0.94 onward all drops stay red and the label is Not stable consistently: it is the extreme of the range and is best avoided except in very specific cases.
In White chocolate and Vegan white chocolate the fluidity control does not appear: the app locks the factor to 0.61 automatically. This is a technical decision derived from the behavior of this family, which contains no cocoa liquor.