Make sure the molds you are using are completely dry. I did not add any nuts, but you can sprinkle them on the molds if you are using nuts or add it to the chocolate mix.
Set up the double-boiler and melt the cacao butter.
Add one-two inches of water in a saucepan and place a bowl that fits the saucepan on top. (you want a snug-fit or perfect -fit here and make sure the steam doesn't escape from the sides) Make sure the bowl on top doesn't touch the water in the saucepan. Add the cacao butter (I did not chop it further this time) to the top-bowl, gently simmer the water over medium-low heat and let the butter melt in the gentle heat. (Medium-low heat is the key, and make sure the water doesn't come to a rolling boil. Also, many add the cacao butter after the water comes to a simmer, but adding it, in the beginning, worked for me)
Prepare the dark chocolate.
Let the cacao butter melt. Make sure to whisk the cacao butter during the melting process for even melting. Here are my melted cacao butter and the double-boiler setup.
Now add the sifted cacao powder and mix well using a hand whisk. I always sift the cacao powder separately.
Reduce the heat to low (on a number scale, 1) and add the maple syrup.
Mix well and turn off the heat.
Set the dark chocolate.
Now pour the dark chocolate mixture into the molds. I usually pour the chocolate mixture and sit for 5 minutes and keep it in the fridge.
Place it in the fridge or freezer to set. I always keep it in the fridge for 1.5 to 2 hours.
Once the chocolate is firm and set, you can easily unmold it and enjoy it!
Store the chocolate in an air-tight container in the fridge for longer shelf life.
Ensure steam doesn't escape your double-boiler setup, and do not bring the water to a rolling boil. A gentle simmer over medium-low heat is the key.
I did not add any nuts. You can add nuts and dried fruits, and you can add other flavors like vanilla extract of your choice.
We like this 2:3 ratio of cacao powder to cacao butter. But you can go with a 1:1 ratio of cacao powder to cacao butter.
For best results, I recommend weighing your ingredients with a digital scale.
Make sure to use the edible cacao butter. I highly recommend using cacao powder or raw cocoa to reap the full benefits of dark chocolate.
Adjust the measure of maple syrup as per your preference. The more you add, the percentage of dark chocolate might vary.
You can also use honey if you are not particular about vegan.
If you face chocolate seizing issues, then add some more cacao butter (20 grams approx) and melt the chocolate mix in the double-boiler method, and it should help. (I have shared more details on the post.)
I have tested this chocolate recipe with raw cacao powder. You can use cocoa powder, but the nutritional profile will be different.