Hi I have been eating and baking with (primarily the former) Callebaut choc for a loooong time. It seems as tho it's not of the same quality as it used to be. I know that temperature can affect chocolate's flavor and texture (tho I am not sure what else), but it just seems as the milk choc is not up to the same standard as it used to be. Wondering if anyone has found the same? Cheers.