Ensure all your equipment is bone dry and clean - even a tiny bit of water getting in to the chocolate may ruin it.
If using tahini or macadamia butter, pour the oil off the top first (we don’t want to use it - reserve it in a clean dish to pour back in after measuring the tahini/macadamia butter).
You can either use a double-boiler set up on the stove OR the imcrowave for the next step.
For double-boiler: Measure your ingredients in to the heatproof bowl/large Pyrex glass jug using digital scales.Set up the double boiler, using either the heatproof bowl or large Pyrex glass jug over a small saucepan with simmering water. Ensure the bowl does not touch the water. Melt the ingredients (either together or starting with cacao butter alone) and mix well with a mini whisk, spoon or fork. Once everything is fully melted and there are no visible pieces of tahini/nut butter or cacao butter, remove the bowl/jug from the double boiler (it will be hot - use gloves or a kitchen towel). Microwave: If you'd prefer, you can use the microwave. Add only the cacao butter to the heatproof jug or bowl and melt on high power for 4-5 minutes. When it has 95% melted, remove from the microwave (careful, the jug will be hot). Add the tahini/ nut butter and maple syrup and mix well until the nut butter has combined fully.
Allow to cool for 30 minutes on a wire rack - possibly less time in a cold kitchen. Cooling first, then stirring well before pouring the mixture in to the mold ensures everything is mixed well just before the chocolate sets.
Place the mold on a small baking tray - this helps with putting it all in the fridge - and then pour the chocolate mixture in to the mold. Allow to set in the fridge for 90 minutes until set. I don’t recommend setting in the freezer.
Store in the fridge for up to a week, best consumed within a week.