Using a double boiler, melt the cocoa butter and baking chocolate together. Stir until these ingredients are both fully melted and combined.
Add the erythritol, salt and lecithin, and stir until they’re incorporated (I do this with a whisk).
Remove from heat and stir in the vanilla.
Pour the melted chocolate into a mold and place it in the fridge. The chocolate will set in about an hour, you can always place it in the freezer if you’re craving it sooner! Enjoy!
*Cacao vs cocoa butter are 2 different forms of creating butter from cacao beans -- cacao is cold pressed, whereas cocoa is heated. Both will work in this recipe.The amount of Unsweetened Baking Chocolate you use depends on how "dark" you like your chocolate — I use .5 ounces for milk chocolate, and between 1 - 2 ounce for dark chocolate.Almost every candy bar contains lecithin. It helps to emulsify the chocolate so the ingredients combine more smoothly!