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Taste the mixture and add additional maple or agave syrup to taste. Freeze the chocolate for 10 minutes to set.
If the mixture isn't sweet enough, add additional maple or agave to give it a sweeter taste. Doing small amounts will prevent you from over-sweetening which can ruin the taste of the chocolate. If the mixture is too sweet for your liking, add a tbsp of additional cocoa powder or an additional pinch of salt to make it more bitter. Remember, milk chocolate will be sweet! Place the sheet, tins, or mold in the freezer so that the chocolate is sitting on a flat surface. Allow the chocolate to set for at least 10 minutes in the freezer, or longer if you're planning to transport the chocolate. The chocolate is set when it's hard to the touch and has a matte, not shiny, finish. To remove chocolate from the mold or cupcake tin, simply press on the back side of the mold until the chocolate pops out or flip the tin over so the chocolate falls out. To remove from a baking sheet, you can cut or break the chocolate into smaller pieces for storage.