Oh, Finnish, EU, this is going to be easy: We have thousands of small gourmet chocolatiers. The big gourmet ones like Domori generally have a “may contain traces” list, but e.g. Bonnat Chocolatiers should be completely allergen-free. Expect 60-100 Euro/kg but the taste is worth the price (at least once in a while), finding a shop that delivers to Finland shouldn’t be too much of an issue.

Regarding sauces: Try gelatin as a thickener, boiling it, as happens naturally with glace, so it doesn’t turn into jelly just a thickener. I usually use roux because it’s slightly better than plain starch but gelatin, it just coats the whole mouth. Buckwheat should also be an option for noodles. Modern soba noodles generally contain wheat but traditionally they were pure buckwheat, steamed instead of boiled they’re too brittle to survive that. Ready-made glass noodles should often be gluten-free, best if fried IMO.

And yes you definitely should start a food blog. Restrictions foster creativity every artist knows that. Probably did my best cooking when keeping pretty much keto for “this looks like really good food” reasons, not even nutrition. You can make a cake out of almond/nut flour, carrots, whipped honey and whipped egg, and it’s darn good. Also fills you up after a single slice.