I'm in the process of starting to 'make' (not really) chocolate for 1 reason only - because I cannot mix powdered sugar into chocolate without it being grainy. I do low carb, and buying 100g bars of chocolate at €4+, plus shipping is just not going to work for me. So I have no interest in making chocolate from bean to bar, only in sweetening 100% chocolate with an almost zero GI sweetener (maltitol is not an option, which disqualifies the majority of chocolates on the shelves). I intend to use erythritol and stevia. This will be for my own use only - not selling. My % will be somewhere between 67 and 75%.
So I've ordered a Premier wet grinder, and now I have to choose between Cacao Barry's cacao nibs, or Callebaut 100% Cocoa Mass Easymelt, with a bit of cocoa butter added of course. Any input or advice?
I think you may have some challenges with the sweeteners. I know that stevia imparts a nasty metallic taste in the chocolate, and I have heard about erythritol having some pretty negative impacts on flavor as well.
This is one of the big reasons chocolate manufacturers don't use it commercially.