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Good Morning My Dear Friends

Recent photo shoot with Paul Grice photography

Hi all, 

could somebody help me out with the following issue:

I have been making a dark chocolate (72% nicaragua), but when tempering the chocolate and pouring it into molds, I keep getting 'wave' structures in the bar. Here and there, a 'grainy' structure is visible and it seems that it is in between the 'waves' and grains blooming appears quickly. 

Now, i do not add cocoabutter to the chocolate, and I know most of the makers out there do add butter to their dark chocolate. Could this make a difference? I do add soy lecithine by the way. 

have a look at my gallery and let me know what your thoughts are on this one. I appreciate it! 

Heading to Amsterdam tomorrow night for Chocoa , via Copenhagen. Psyched to be visiting Mikkel Friis-Holm while in Copenhagen -- and to catch up with friends old and new at Chocoa. I am doing a total of six tastings/pairings - two each on Friday, Saturday, and Sunday. If you are in town make sure to stop by and say hello.

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