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Chocolate looks grainy


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Any idea of what this is and how it happened? I made 70% dark chocolate and stored it in a dried steel container in the kitchen cabinet. Once during conching the temperature rose to 55°C but at the time of completion (72hours) it was perfectly refined and had amazing texture and taste. RH didn't go beyond 55% - 60%. Temperature between 28°C to 38°C during the entire refining/ conching process. I tasted today and it was grainy as if the sugars have come together. Please advice.





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5 minutes ago, Kerry Beal said:

Essentially, it is a problem of the cocoa butter having separated from the mass.

Please advice, how am I supposed to solve this issue? Will tempering sort out this problem or there's something else I am supposed to do.

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