Got the cooking chocolate bars from Nilgiris. These were labeled as bitter but gosh the bars were unbelievably sweet. I think in the kind of weather conditions we have in chennai you need all that sugar to keep the chocolate maintain its shape. The bitter label is more to tell that it is not milk chocolate. After seeing a few youtube tutorials I ready to give it a go.
So the whole process is melt and set, that is it!
In absence of double boiler, the melting was done in a two-pot system. The bottom pot sat on a gentle fire and had some water to generate the steam. The top pot with the cooking bars broken into smaller pieces sat on the rim of the bottom pot maintaining a safe distance from the water. Throughout the melting process some patient stirring was required as the chocolate was ready to fuse into any surface available if allowed to. After mixing the almond powder and cocoa powder, the mixture was ready to be set. Didn't have any setting moulds at home so decided to use the ice trays instead. The mixture was put in, shaken (not stirred) to allow settling and then cooled for 10-15 minutes. A twist and out popped chocolate cubes!
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