I have been making some good chocolate on a tropical island but running into some problems with the appearance and texture of the bars.
The bars come out dull in appearance and change texture after kept at "room" temperature (at 25-27C). they become gritty in the mouth and the fat doesnt melt so well.
I believe that the high moisture content is to blame as the liquor takes up water from he air during refining and conching. This in turn promotes sugar to absorb it and I think causes a mild siezing effect but not so much that the chocolate is not workable.
Here is a sample recipe:
The refining room is not climate controlled and the humidity can be between 60-80%, sometimes even 90%, with temperature between 25C - 35C. I use conch refiners
The tempering room is climate controlled and using a continuous temperer with two temperature zones. The conditions in the tempering room: temp set 24 hours at 20C and humidity moves between 55-75%. The chocolate tempers ok but it always solidifies dull. I set the bars with the air blowing on them at 18-20C placed on a wire rack.
I would appreciate some suggestions regarding the problem I am having.
Happy chocolate making