Ive done a lot of the work but I need a professional to put it together as a step by step recipe with ingredients and nutritional values. I have a detailed list with suggested ingredients (based off limited research) . Please review and let me know if you can help. Any references or projects you've worked on thats similar, etc.
I'm having difficulty in 1. Standardising Taste due to Cocoa bean differences. 2. Slight plastic kind of taste due to Soy Lecithin and PGPR. 3. Tempering the Chocolate be properly. 4. Shelf life improvement.