I hear your point on prioritizing health over looks, but it’s worth noting that proper tempering usually happens at temperatures well below the point where the beneficial compounds, like polyphenols, degrade. So, since we aren't cooking the cacao, just aligning the fat crystals, you can actually have both.... a shelf-stable, snappy block and the full medicinal profile. Plus, a stable temper helps prevent the fat from separating, which keeps the chocolates texture consistent for the consumer.