The Chocolate Life

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Ok, first of all, thanks for joining. 

I am growing Organic chills  and more with some sale of sauces and stuff. I have been trying for a while making hot chili chocolate for a while. I got the taste right, but it melts in room temperatures. Does anyone have a good advice for me his to make it stable? 

I don't have a lot of fancy equipment, but after what i have understood its all about tempering? Or is it? Is there any organic approved additives to make it stable under room temperature? 

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