Instructions :

• Place parchment paper in 2 chocolate molds (9'' X 5'') and set aside on a board or flat place.
  
  
• In a small saucepan, melt the cocoa butter over medium heat. Once completely melted, remove from heat and add the stevia drops and erythritol powder.
  
  
• Return to medium heat and stir until the cocoa butter comes to a gentle boil to reach a temperature of 250°F (121°C).
  
  
• Remove from heat and stir in unsweetened cocoa powder.
  
  
• While stirring, immediately pour the liquid into the 2 molds and fill them to the top. Work quickly to prevent the cocoa powder and cocoa butter from separating.
  
  
• Freeze 10 minutes or until chocolate bars are hard and completely set. Remove the chocolate from the mold and store it in the refrigerator in an airtight container.