Ingredients

2 1/2 cups raw cacao liquor (paste)*
2 cups raw cacao butter**
1 cup liquid sweetener (Raw Coconut Nectar, Organic Raw Blue Agave, Organic Maple Syrup)
Pinch sea Himalayan salt 

(Makes enough for approximately 1 dozen chocolate bars)

Finely chop cacao paste and cacao butter. Place in a metal bowl. Dehydrate at 115 degrees F for approximately 1 hour until two-thirds of the chocolate is melted. Stir occasionally to increase the speed of the melting process. Once two-thirds is melted, remove bowl from dehydrator and stir until all chocolate is completely melted. Add vanilla, liquid sweetener, and salt. Continue to stir until well combined. If mixture starts to thicken, place immediately back in the dehydrator. Once all ingredients are combined, place back in the dehydrator and warm mixture for approximately 5 minutes. You dont want the chocolate to exceed 88 degrees F at this point. Remove from dehydrator. Your chocolate should now be tempered and ready to pour into molds. In order to test if your chocolate is tempered, pour a drop on wax paper and allow it to cool. If it becomes firm and shiny then it is properly and correctly tempered.

Bon appetit!