Step 1

In a heavy saucepan over low heat, melt cocoa butter and chocolate together until smooth.

Step 2

Stir in sifted powdered erythritol, then stir in cocoa powder, until smooth.

Step 3

Remove from heat and stir in vanilla extract.

Step 4

Pour into chocolate molds or spread in an 8x8 pan lined with parchment paper.

Step 5

Refrigerate until set, then chop into small chunks.