How to Make Dark Chocolate | 72% cacao butter & solids | tempered, couverture | gluten-free, vegan

I personally cannot distinguish this homemade chocolate from gourmet chocolate that has been processed for days in refining machines. The smooth and snappy texture makes this chocolate most suitable for advanced chocolate garnishing applications. This texture is achieved by a high cacao butter content and an extended cooling and aggitation time which promotes the strongest possible network of cacao butter crystals within the chocolate, masking the grainy texture that would otherwise result from the undissolvable dry ingredients. Furthermore, this ratio of ingredients creates a flavor that is deep enough for garnishing, coating, and baking but sweet enough for snacking. Enjoy! (vegan, gluten-free, dairy-free)

(Note 1: To save time, you can solidify chocolate in the refrigerator. The only disadvantage of chilling is a slight sugar "blooming" on the surface.)

(Note 2: To prevent seizing, do not allow any water to contact your ingredients. Dry all utensils, containers, and work surfaces before starting. All ingredients should be at room temperature before use. Avoid excess steam by using a medium to low heat setting and an exhaust fan. Do not add any liquid flavor extracts.)