I made my first batch of dark chocolate (40%). i added 30% of cocoa liquor 10% cocoa butter 60% sugar and 0.5% soya lecithin. I did the conching it for 18 hours in my stone wet grinder. at around 150 F. my end product do taste good but its not liquid enough at 120 F. cant even mold it its kind of semi solid.
I got the cocoa liquor and butter from a company in kerala (india). when i spread a thin layer i can see a kind of flakes in it. should i conch it for more time..