The amount of cocoa butter added to chocolate will affect the fluidity of the chocolate.

Yes, the amount of cocoa butter added to chocolate does indeed affect the fluidity of the chocolate. Here's a step-by-step explanation:

1. Cocoa butter is the fat component of the cocoa bean and it has a unique property of being solid at room temperature but melting at body temperature. This is what gives chocolate its melt-in-your-mouth quality.

2. When making chocolate, cocoa butter is added to cocoa solids to create a smooth, fluid mixture. The more cocoa butter that is added, the more fluid the chocolate will be.

3. This is because cocoa butter, when melted, acts as a lubricant between the cocoa solids, allowing them to slide past each other more easily. This results in a more fluid mixture.

4. Therefore, if you want a more fluid chocolate, for example for making a chocolate sauce or for coating truffles, you would add more cocoa butter.

5. Conversely, if you want a firmer chocolate, for example for a chocolate bar, you would add less cocoa butter.

6. However, it's important to note that adding too much cocoa butter can result in a chocolate that is too soft or that has a greasy mouthfeel. Similarly, not adding enough can result in a chocolate that is too hard or brittle.

7. Therefore, the amount of cocoa butter added to chocolate needs to be carefully balanced to achieve the desired fluidity and texture.