Heat dry glass bowl over a metal pot with an inch of water to create a double boiler.
Melt cocoa butter in a double boiler at very low heat.
Heat up bowl to 115°F (46°C). Monitor the cocoa butter temperature with a thermometer.
Remove from heat until temperature of the butter is a consistent 81°F (27°C).
Add cocoa powder and coconut sugar powder and stir well.
Place mixture into double boiler and bring chocolate temperature back to 88°F (31°C).
Stir the chocolate and pour it on a silicone mat.
Immediately top with your choice of topping, such as sesame and sunflower seeds.
Carefully place in refrigerator so that the chocolate stays level and remove when completely hardened.
