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Inverted sugar (or any of its cousins: dextrose, honey, HFCS) won't help you, as what is happening is not recrystallization of the sugar, but that cocoa butter is solid at room temperature (it has a fusion point of 28-36 °C, 82-96 °F). What a chocolatier would tell you is that chocolate and water are natural enemies, and they don't belong together. If ...

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