Place a half sheet of textured acetate (see Resources) on a flat surface.
Combine both ingredients and temper together.
Spread the tempered chocolate onto the prepared acetate into a thin, even layer using an offset spatula. Once it has set halfway but is still pliable, cut it into 6-cm/2.25-in squares using a ruler and the back of a paring knife.
Turn the acetate over onto a flat surface and place a flat weight on top of the acetate so that it sets flat; otherwise the chocolate will bow.
Once the chocolate is fully set, place it in a cool, dry area, preferably covered. It will remain aromatic for up to 1 year.