Actually, I am making REAL chocolate. This is step 1: Roasting the cacao and winnowing it, and making the nibs. (It's taken me all day to get to this point.) Now I will second mill the nibs into powder and then slowly load the Melanger (or grinder) that will work the powdered cacao into cacao liquor. I will add the 28% sugar 8 hours later and then let her work herself through the night. Tomorrow comes the tempering and molding. Yes, a process.
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That's what I meant when I said "real chocolate". I'm thinking the store bought stuff doesn't come close to what you are doing. Your is the real deal!
Thank you my dear, @silverstring. I just passed the day tempering and molding and now I will start to wrap the bars in time for tomorrows farmers market. Sending you so much love and pura vida.
Wish I could buy some from you.
When is your next trip to Costa Rica @silverstring?