Article: If you are using nuts, dried fruit, or chia seeds, sprinkle them over the surface of the chocolate during this step and quickly fold or mix them in. Scoop the chocolate mixture up using a large serving spoon and transfer it into your lined pan. Once all the chocolate is in the pan, quickly smooth out the top using your scraper or palette knife. If you use molds instead of a square tin, spoon the chocolate mixture into a bottle or disposable decorating bag and squeeze it into the molds one by one. Once all the molds are filled, lightly tap the molds on your counter to pop any air bubbles that may have formed. If you want to make chocolate chips, spoon the chocolate mixture into a pastry bag with a narrow tip and pipe the chocolate chips out onto a baking sheet lined with wax paper or parchment paper. Allow the chocolate to harden on its own. You can leave it out at room temperature as it sets, place it in the refrigerator, or place it in the freezer. If you cool the chocolate in the freezer, it should be ready within 30 minutes or so. In the refrigerator, the mixture may take a little over 1 hour. At room temperature, the mixture might take several hours to set. Note that dark chocolate made with honey or maple syrup may not set sufficiently at room temperature. Cool the candy in the refrigerator or freezer, instead. Once the chocolate has completely hardened, remove it from the pan and peel away the wax or parchment paper. To remove dark chocolate from molds, turn the the mold upside-down over a sheet of parchment paper or wax paper. Tap on the bottom of the molds with your fingers or a butter knife, or carefully flex the mold to loosen the candies. The chocolate should fall out of the molds as you do this. Your dark chocolate bar is ready to enjoy at this point; eat it as a whole bar or snap it into smaller chunks. If you aren't quite ready to eat it yet, though, wrap the dark chocolate in a clean sheet of wax paper or place it in a resealable plastic bag to save it for another time. Dark chocolate made with sugar can be stored at room temperature. If you make it with honey or maple syrup, however, the chocolate should be stored in the refrigerator.
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Mix in your optional ingredients. Pour the chocolate into the prepared pan. Set until hardened. Remove the finished chocolate from the pan. Eat now or save it for later.