Share 'What to do with all my chocolate?'

I have been sourcing liquor from a few places and playing around with sugar and butter content, along with time in the melanger.  Right now there is probably 40 pounds of barred chocolate, some of it more for drinking being it was made with liquor made in the campo in the Dominican Republic with some rural women groups using Sanchez beans or roasting over wood.  I still have more than 20 pounds m…