Set up a double boiler with a pot of water and a pyrex bowl on top.
Weigh out 50-100 grams of cacao butter depending on how dark or light you like your dark chocolate.
Turn your stove or induction burner on lowest temp and melt the cacao butter.
Once cacao butter is liquid, add the cacao baking bars. And melt it down, watching to make sure temperature reaches but does not exceed 115°F.
Add the vanilla and monk fruit and stir together.
Take the bowl off the heat and stir occasionally until it lowers to 100°F. At this point add some baking chocolate shavings or cacao baking chips to “seed” the chocolate.
Let cool to 84°F
Turn on the heat again and raise the temperature to 89°F, stir and then pour into molds or onto parchment for making bark. If making keto cups, make sure you have frozen and cut out your circles of filling and have them ready to insert because the chocolate tempers FAST.
Let sit until it sets completely and then it is ready to eat! I have had it take anything from 5 to 40 minutes, depending on what I have combined it with, thickness, etc.