In my opinion, this makes excellent chocolate, even without all the tempering business.
I didn't have grated coconut so I used coconut flour and I use xylitol rather than sugar. It was better than the one I made previously using grated coconut. This time it's much smoother, and it set in the fridge very quickly.
I was trying to use up some bits and pieces so I sprinkled chopped hazelnuts and some Splenda all over and pressed down gently and put it in the fridge. This has made an historic bar of chocolate.
The reason I started this was that I read somewhere (I think "Eat Fat, Lose Fat") that you should eat 3 teaspoons of coconut oil every day. Trust me to find the perfect way to achieve this in chocolate form! Enjoy, good people! This is not only healthy its a necessity :)