Dear chocolate community
I hope one of you can help me with this issue. We process our chocolate below 42 Celsius. Till now we always had great consistency. For sweetener, we use coconut palm sugar. I just started using a new coconut palm sugar which has a slightly darker appearance. It seems as everyone considers that a natural variation so I didn't think much about it. However, when I created a small test-batch, the chocolate turned out much more soft, melting much faster when touched. I am sure that it was correctly tempered. My first thought is that it might be due to humidity in the coconut palm sugar, but would that necessarily create that sort of effect? Any insights on this?
Any help much appreciated!