Dark Chocolate Bar (Variable Sugar)

Directions

1. 1
   Melt the cocoa butter in a double boiler and keep the temperature at 115F or less. I find that it melts fine and so it is not worth shaving it first. Be careful near the end of the melt, as the temperature can start to rise as the solid disappears.
2. 2
   Remove from the heat and stir as it cools. At 98F, add the oil, the vanilla, the cocoa powder, and the sweetener. The temperature will drop to 94-95F as you stir well to create a smooth and homogeneous chocolate. I switch from a spatula to a small serving ladle, to get its temperature up to that of the chocolate.
3. 3
   Continue to stir. As the temperature reaches 93-94F, add the nuts and mix well. Whole roasted almonds are also good (including the chocolate crusted ones).
4. 4
   At 90F, ladle the chocolate into your mold of choice, or spread onto a parchment covered sheet pan to make a bark.
5. 5
   I favor a slow, room temperature cooling instead of popping this into the cold of the refrigerator. So after 10-15 minutes I cover the molds lightly with clear wrap and leave the chocolate alone for 3-4 hours.
6. 6
   Break into pieces and store, wrapped, in the refrigerator.