Melt the cocoa butter in a small sauce pan over low heat (or in the microwave). Stir in maple syrup, cocoa powder and vanilla bean seeds and whisk until smooth.
Using a candy thermometer temper the chocolate for a nice shine and snap:
Heat to 120 F (49 C) then let cool to 79 F (26 C) by it placing in the fridge and stirring every 5 minutes (takes 10-15 minutes). Now heat to 87 F (31 C). Do NOT let it get over that point.
Pour into mold and chill. Store chocolate in the fridge.
Keyword Healthy Dark Chocolate
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