This explains me the facts quite well. I did some trials (I did this on compound to avoid problems with crystallization). One of the tests I did was, in a few words, mixing chocolate with some compounds which generates water in the system and managed to set it quite well but had trouble working it due to the high viscosity. Another test I did was a mixture of chocolate (compound) with liquid glucose trying to find a binder for an application I need to do and I noticed that actually the final product almost dried almost instantly and I want to understand what happened there, as it seems to me as some sort of reaction took place.
We use El-Rey's Apamate, Mijao and Gran Saman in our 3.5 oz bars that are branded Escazu, as well as all of our truffles etc. When I switch everything to bean to bar, we will make those bars from a blend of venezuelan beans heavy on Carenero since that is what El-Rey uses, and I worry about making flavor changes. I am really trying to keep the price point at the same level, although the bar may go to 3oz.
Thanks for you comments on our Ezca bar.
I should make it a bit more clear as to what we do regarding the couverture. We are in the process of adding the equipment to make all of our chocolate from the bean. I expect for that to be the case by this summer.
I started out as a very small retail counter, just making a few bars and some truffles. The wholesale market for our bars grew, and we are now in 20 or so states.
Along the way, my interest in producing entirely from the bean grew, and I started adding pieces of equipment as we could afford it. Since our business had grown, there was no way that we could afford to buy all of the equipment to convert our entire line. This is why we have been running 2 different lines of bars - 1 from the bean, 1 from couverture. It's not what I wanted, just all that we could manage.
We are now taking the big risk, getting a loan and will be 100% bean to bar by the summer. I hope this helps clear up the confusion.