Start by chopping your cacao butter into small pieces. This will help it melt evenly. Place the cacao butter in a double boiler over simmering water or in a microwave-safe bowl. If using a microwave, heat it in 30-second intervals, stirring in between until fully melted.
Once the cacao butter is melted, remove it from heat. Add in the cacao powder, maple syrup (or coconut sugar), and a pinch of sea salt. Stir until the mixture is smooth and fully combined. If using coconut sugar, make sure it dissolves completely for a silky texture.
Carefully pour the chocolate mixture into your molds. You can use a spatula to help guide the chocolate and ensure there are no air bubbles. If you like, you can sprinkle toppings like sea salt, nuts, or dried fruit on top before the chocolate sets.
Place the filled molds in the fridge for about 30-45 minutes, or until the chocolate has completely hardened.
Once the chocolate has set, gently pop the bars out of the molds. Store them in an airtight container in the refrigerator for up to two weeks, if they last that long!
