Homemade Raw Chocolate with Maple Syrup

Place all the ingredients in a mixing bowl and melt in a double boiler, keeping the mixture under 46°C (115°F).

Stir the chocolate with a whisk until the mixture becomes smooth.

Pour the mixture into silicone molds and chill in the freezer until set.

Remove from the molds and store in an airtight container.

Keep stored in the fridge or freezer.

Optionally, temper the chocolate by heating to 46°C, cooling to 29°C, and reheating to 31°C, but it's not necessary as the simple method works fine.

Add more maple syrup if desired for extra sweetness.

Finally, enjoy and feel transported to heaven as a fun note.