That's funny you mention Callebaut. I just had a hunk of the unsweetened chocolate in my hand today at Whole Foods. I didn't buy it because the hunk was just too big. I will get some though.

I'm curious, are you tempering your chocolate? Do you think you'll be able to get it to snap?

And... how are you melting the erythritol?

I'm eventually hoping to find powdered cream so I can make milk chocolate. I'm not a big fan of dark chocolate.