Chocolate can be extended) or thinned) with cocoa butter compatible
extender( CBE) which is slightly cheaper than cocoa butter. It can be
detected by an apparent waxy feeling on the palate which becomes more
distinct as the amount of CBE is increased.
Meanwhile....
If what you noticed as thinning is a real one( more fluid), then the
chocolate may contain significant amount of PGPR( but only to less
than half a percent due to its potency) .
That will promote better flowability of the chocolate due to the
modification of Casson's plastic viscosity and yield value.
Cocoa butter and cocoa butter equivalent fats are too expensive to thin
a chocolate in comparison. due to the much higher dosage needed than
the PGPR.
Roy