Nib to Bar Chocolate Making

Adding nibs to juicer.
Separating liquor. Luckily we thought to lay down newspaper. Chocolate making is messy.
Adding liquor, cocoa butter, sugar to melanger.
Melanging 18 hours later.

Really smooth.
Separating about a 3rd of mixture for tempering.

Letting temperature come down slowly. Maybe too slowly. It took all day.
Adding back in to temper remaining chocolate.

Chilled and ready to demold.

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