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From Bean to Bar: Dark Chocolate from Scratch

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Step 5: Dispensing and setting up


You are almost done---All that's left to do is to dispense your chocolate into portions onto the lined cookie sheet.**  If you have chocolate molds, use them.  With a spoon, portion out the liquid chocolate onto the cookie sheet.  When done, pop it in the fridge for 15 minutes.  Once they are solid, they are ready to eat.  They will melt in your hands because they are untempered, but if you keep them in a tupperware in the fridge or freezer, it will slow their melting (and slow the formation of fat and sugar "bloom"---the swirls and speckles in the picture).  

Pat yourself on the back, because you just made handmade chocolate from scratch!  Now go out and brag to your friends about your accomplishment, but be prepared to share!


**I'm deliberately skipping tempering the final chocolate because that is a whole science by itself, but there are plenty of websites that explain how to do it.
 
 
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