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Hi all, Sorry if I seem to be over posting...I am on day #3 in my kitchen and it is going fairly well with only a few speed bumps....which leads me to my question. I had to switch my dark chocolate callebaut from callets to the bloc so it could be certified Pareve(dairy free) for my kosher kitchen. I am finding this chocolate to be incredibly thick. Has anyone ever seen any version of Callebaut…