Prep your station. Line your pan with parchment if not using silicone molds. Sift the cocoa powder to remove lumps. Keep all tools completely dry—water can make chocolate seize.

Melt the cocoa butter gently. Place chopped cocoa butter in a heatproof bowl set over a pot with 1 inch of barely simmering water (double boiler). Stir until just melted and clear. Keep the heat low to avoid scorching.

Sweeten smoothly. Remove the bowl from heat. Whisk in powdered sugar a little at a time until dissolved. If using liquid sweeteners, whisk thoroughly to emulsify. Add lecithin if using.

Add cocoa and flavor. Whisk in the sifted cocoa powder, vanilla, and salt. Stir slowly but consistently until glossy and uniform, scraping down the sides. If you see lumps, pass the mixture through a fine sieve back into the bowl.

Optional temper for snap and shine. For the best texture, cool the chocolate to about 82–84°F (28–29°C), stirring. Then warm it briefly to 88–90°F (31–32°C) for dark chocolate. This step creates that classic crisp snap and glossy finish.

Customize. Fold in mix-ins like chopped almonds, hazelnuts, or dried cherries. Keep additions under 1 cup total to maintain a smooth set.

Mold and set. Pour the chocolate into bar molds or the lined pan. Tap gently to release air bubbles. Smooth the top with a spatula.

Chill briefly, then finish at room temp. Place in the fridge for 10–15 minutes to start the set, then let it finish at room temperature for even texture. Bars are ready when firm and pulling away from the mold edges.

Unmold and enjoy. Pop bars out gently. If using a pan, lift by the parchment and cut into bars with a warm, dry knife.