There are a few recipes for homemade chocolate on Bake Club. I've experimented and tweaked amounts many times and have found this one works best for me if I want to make hard chocolate as it's easy to remember and measure. You can use any size moulds you like. I wanted generous servings filled with a nut/fruit mix so I used heart-shaped silicon muffin moulds. The servings weigh around 40-50g each. The good thing about chocolate is that if you make any surplus to needs you can just store in an airtight container in the fridge or freezer to use at a later date - drizzle on cookies, cakes, ice cream or fruit, top a slice, make more chocolate bites - it's always good to have homemade chocolate on hand. You can use brown rice syrup as a sweetener too, although I find it tends not to mix in as well as maple.

1 c cacao butter
1 c cacao powder
3-4 tbsp maple syrup
pinch sea salt

1/4 c almonds
1/4 c cranberries or sour cherries
1/4 c dried apricots
1/4 c pumpkin seeds

Melt cacao butter (in a bain marie or in the microwave). Once all melted take off heat and stir in cacao, maple syrup and salt until smooth and glossy.

While cacao butter is melting roughly chop almonds, cranberries and apricots and mix together in a small bowl with the pumpkin seeds.

Pour a tablespoon of chocolate into the bottom of each mould. Top with a tablespoon of nut/fruit mixture. Pour another tablespoon of chocolate on top and smooth out. Put in fridge or freezer to set.

Remove from moulds and store in fridge.

Of course you can use any mix of fruit, nuts and seeds you wish. As long as there's a good balance of each. I find the sour fruits work well to offset the sweetness of the chocolate.