I updated this recipe to include more sweetener and the melting technique.Feel free to use an unsweetened chocolate bar brand you like. For suggestions, try this unsweetened chocolate bar or unsweetened chocolate pieces in place of the cacao butter and cacao. I recommend reading the ingredients label carefully if you need to avoid common allergens such as milk, soy, and nuts.
Prepare a small baking sheet or baking pan with parchment paper (about 8 inches by 8 inches or a little larger).
Place a small saucepan on a low heat. Fill it about a quarter of the way with water and bring the water to a simmer.
Place a clean, dry bowl on top of the saucepan.
Melt the unsweetened chocolate pieces in the bowl.
Turn off the heat and cool the melted chocolate for a minute or so. Whisk the maple syrup into the chocolate in the saucepan to combine until smooth and well blended.
Use a spatula to transfer the chocolate to the baking sheet and place in the freezer or refrigerator for at least 20 minutes.