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!