Extra Hard Chocolate?

Hey everyone!

Maybe someone can shed some light.

For whatever reason, my home made chocolate seems unusually hard compared to other bean-to-bar chocolates I've purchased.

Last batch was:

Cocoa Liquor: 63%

Sugar: 24.5%

Cocoa Butter: 8.5%

I assume that I am tempering correctly, no bloom and good shine/snap. Its just so hard!

Feedback appreciated thanks!