Taglia's dark chocolate
simple and effective
3 parts cocoa butter.
1 part agave nectar.
4 parts cacao powder.
optional: cacao nibs, maca powder, super green powder, beneficial organism powder (substitute these powders for a bit of the cacao powder).
also: nuts, dried fruits…
melt butter in dehydrator to 115 F.
mix powder(s) into agave.
heat agave mixture to 115 F.
mix butter into agave-powder mixture.
pour resultant into molds with thin coat of coconut oil as a release.
experiment on different preparation techniques here… small initial differences may result in vastly different (all decadent) results