Nutriholist

0 Fill a small pot about 1/4 full with water and bring to a boil. Reduce the heat to a simmer and fit a heat-resistant bowl into the pot. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water). The intention is to heat the bowl with steam and not the water.
1 Chop cacao butter into small chunks and place in the bowl. Once the cacao butter is melted, remove the bowl with oven mitts and let it cool for a few minutes.
2 Add cacao powder and mix well with a spoon or whisk until no lumps remain. Add the maple syrup and a pinch of salt, if desired, and stir to combine. Start with 2 tablespoons of maple syrup and add more as needed to your liking.
3 Pour melted chocolate into a silicone mold or at the bottom of a small square/rectangular dish lined with parchment paper. Freeze for about 10 minutes or refrigerate for 30 minutes or so until the chocolate firms up.
4 Remove from the mold and enjoy! Store leftovers in an airtight container at room temperature (in a cool spot and away from sunlight) for about 1-2 weeks or in the fridge for 2-3 months.