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        <lastBuildDate>Tue, 07 Apr 2026 09:00:09 -0600</lastBuildDate>
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                <link>https://forums.thechocolatelife.com/wouter/timeline/1298</link>
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                <description><![CDATA[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! 
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                <pubDate>Thu, 02 Apr 2015 07:24:26 -0600</pubDate>
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