4 ounces (112 g) cacao butter ½ cup (40 g/1.4 oz) unsweetened  cacao powder 1/3 cup (50 g/1.8 oz) erythritol or  Swerve, powdered  1 teaspoon sugar-free vanilla extract or ½ teaspoon vanilla powder Pinch salt Few drops liquid stevia, to style  (optionally available) Instructions: To make darkish chocolate utilizing cacao powder: Soften the cacao butter in a double boiler, or heat-proof bowl positioned over a small saucepan crammed with 1 cup (235 ml) of water, over medium warmth. Take away from the warmth and set apart. Stir within the cacao powder, erythritol, vanilla, and salt. In order for you a