A quick late post: I found this site about chocolate tempering, and even though her writing’s not entirely clear re when to do what on dark chocolate, we did the temps at her 3. (93F) and after 4. (88F) to see if maybe we’d been adding the cocoa butter when things were still too warm for the proper crystallization. And maybe we needed to stir and let it cool still more after that while the crystals formed.
We have one of those laser pointer thermometers for instant gratification readings.
The result? No more little points of light in the front, although some color variation on the back, still. I promise a photo before we eat it all.
This was Chocolate Alchemy’s Esmeraldas variety, and the others pronounced the results the best so far.