Just can't get knafeh, Take II

Thought I'd give this recipe another go, this time attempting to temper the chocolate. For reference, I used the seeding technique that Ann Reardon shared, where one cools the melted chocolate to 97°F/36°C, adds a chunk of tempered chocolate, and stirs 'til the mixture reaches 91°F/32°C, then removes the chocolate chunk. I'm astonished at how well this technique works. This is, without question, the easiest tempering method I've ever used and the results turned out great! This picture shows the bar after it's been out at room temperature for about 3 hours.

For this (full-sized for reasons) batch, I ended up being about 10g short of pumpkin seed butter, so I substituted in the same amount of sunflower seed butter with no noticeable difference. I also ended up dropping a chunk of cocoa butter on the floor (NOOOOOOOOOO!), so I'm going to have to replenish my stock if I'm making this bar again.

Overall, I'd call this a massive success, 'though.