Update 9/9/15 – Optional: 1 to 2 Tablespoons of arrowroot starch for a firmer chocolate (suggested to me by Donna at First Five Faves – I can’t personally eat starches, but it sounds like it works for a firmer baking chocolate – let me know if you try it! Donna uses 2 Tablespoons and the Unrefined Kitchen uses 1 Tablespoon of the starch in their baking chocolate)
*Feel free to adjust the sweetener to your own liking. I personally love the way maple sugar crystals works in this recipe! The dried pure maple sugar makes a firmer chocolate that stays firmer at room temp. But liquid maple syrup will work too! You can also use (ground) coconut sugar crystals to create a firmer chocolate. Or google how to properly “temper” chocolate, (which I don’t normally bother doing).
*Honey: I just find overall honey doesn’t integrate with chocolate as well as maple sugar or maple syrup, but if honey is all you have, you can try using it. You might find the chocolate chips to be just a bit softer and stick to the mold a little more, when using honey.