My last two batches have a "bacony smokiness" flavor taint, almost like liquid smoke, that is evident after coming out of the melangeur. I refined for twenty four hours and "conched" in the melangeur for a further 24 hours Criollo beans from Belize and also in a batch of Dominican trinitario. Temperature 130F to 140F. 70%, with 8% cacao butter. Where am I going wrong?