Melt chocolate and cocoa mass by using a bain-marie. Stir occasionally.
When most of the chocolate has been melted, remove from the bain-marie. Check the temperature. It should be around 45-50°C.
Stir the chocolate constantly with a spatula to lower the temperature to about 28°C.
When the temperature drops to around 28-29°C, use a bain-marie again to raise the temperature to 31-32°C. As soon as the chocolate reaches 31°C, remove it from the heat.
Add salt, coconut oil, dried cranberries, and nuts. Mix well with a spatula.
Pour the chocolate onto a tray lined with a baking sheet. Spread out evenly.
Refrigerate for about 20 minutes until set.
Remove from the fridge. Break the chocolate into smaller pieces.
Store them in the fridge in seal bags or air-tight containers.
*The quality of chocolate is crucial in tempering chocolate.
**Use the best couverture chocolate that you love and can afford. I use 73% dark chocolate. You can choose others depending on your taste.
***The salt I use here is Himalayas salt.
Coconut oil makes the chocolate melt in your mouth. It's optional. You can use any dried fruit and nuts that you like, and the amount can also be adjusted to your liking. Just remember to roughly chop them if they are big.
Different types of chocolate have different tempering temperatures. The following information is what I found online from ecole chocolat.
Dark Chocolate: 114 – 118° F (46 – 48° C)
Milk Chocolate: 105 – 113° F (40 – 45° C)
White Chocolate: 100 – 110° F (37 – 43° C)
Store the leftover in the air-tight bag in the fridge for 6 months.