*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.
蔓越莓杏仁黑巧克力片 Homemade Almond Cranberry Dark Chocolate Bark https://www.barrelleaf.com/lmond-cranberry-choc-bark/