That's how I do it! Here's a good tutorial:

• https://www.seriouseats.com/the-food-lab-best-way-to-temper-chocolate

Vac-sealers are like $29 online:

• https://www.amazon.com/Bonsenkitchen-Machine-Options-Storage-Suction/dp/B09V18GFWL/

A good sous-vide wand is $70: (with coupon)

• https://www.amazon.com/Inkbird-Stainless-Circulator-Temperature-Programmable/dp/B08CDW4LBK/

I get my bags from "FoodVacVags" on Amazon. It's great because:

• You can seal as much chocolate as you want
• It's airtight for sous-viding in a water bath, then you just dry off the bag before snipping open so your chocolate doesn't sieze
• You can re-seal the bag when done to further extend the shelf life of your chocolate!

If you want to dive a bit further into chocolate-making, I have some good DIY information in this thread:

• https://www.reddit.com/r/CandyMaking/comments/su134t/comment/hxbdvi7/?utm_source=share&utm_medium=web2x&context=3

I've slowly built up my toolset over time. My sous-vide wand was one of the first tools I used to get into chocolateering! You can make custom chocolate bars, you can airbrush them with cocoa butter, you can use it as a dip for fruits & truffles & bon-bons, the list goes on & on!