For some reason, there have been a few spats of difficulties lately with too thick or thin chocolate in the Melangers. One person reported only being able to get 4 lbs of chocolate into the Melanger before it spun itself out. The culprit was 3 times the cocoa butter the recipe called for. I don't know why they decided on that much, but it made the warm mixture too thin. I suggested if they wanted to use that recipe then to refine with a more moderate amount for the base time, then add the extra at the end.
I had three people write about chocolate that was too thick. One tried to cut back on the fat content too much (you can't really just randomly decide to alter one ingredient radically and expect it to behave the same) and the final on read the recipe in volume, not weight. meaning for 8 oz of cocoa butter they used a cup (really only about 6 oz), and likewise for the sugar. The "8 oz" of sugar (the 1 cup) was more like 12 oz, so they have a VERY thick chocolate that gave the Melanger a bit of trouble. So, just to be clear, all ounces are weights folks, not volumes. Finally, I may have never addressed this specifically, but it came up the latest tempering articles. You can temper over and over. You don't have just one shot. I had one customer giving away "failed" tempering batches because she thought they were totally ruined. Nope - keep it clean and dry and you can temper over and over until you get it right.