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.

Working on our new Jamroom Network at www.carnytown.com

Check out the many awards we have won at our website .

2009 Completed Ecole Chocolat's Online Course with Honours

2009 Lunched Gem Chocolates as an online business

2011 Opened first retail space in the Kerrisdale neighbourhood of Vancouver, Canada