Hello all, I used the above ingredients while playing with a recipe, basically doing the following: 1. Melt the chocolate in the microwave until smooth, creamy, and shiny 2. Warm the cream (35%) on low heat until almost boiling 3. Whisk the egg yolks, then slowly pour the warm milk on the egg yolks while whisking 4. Then I combined the yolk/cream mixture with the chocolate At this point the chocolate turned lumpy and hard and I can't really understand why. I know that eggs are used as emulsifiers, but why the lumpiness? Just curious about what made the reaction. Any ideas? Thanks!