Add cacao butter to a dry bowl and place that bowl on top of another half filled with hot water. Allow the cacao butter to slowly melt. (about 5 minutes)
Remove cacao butter from heat and add maple syrup. Use a whisk to mix well.
Add cacao powder and stir well until it’s smooth and there’s no lumps.
Spoon the chocolate onto a non stick sheet and swiftly add toppings before the chocolate firms up.
Refrigerate for 5 minutes then transfer to a serving plate.
Enjoy! If you’re not using fresh fruit, these keep well for weeks on the counter or, in summer, in the fridge. If you’re using fresh fruit as a topping, they will keep for about 2-3 days.