When the cocoa butter has melted remove from heat and whisk in the raw cacao powder and add raw sweetener until fully melted and until the mixture slightly thickens. By stiring and constantly mixing the chocolate, you are sort of tempering the chocolate at the same time. I say 'sort of' because if you are using liquid sweetener you can't temper your chocolate perfectly anyway, but something is better than nothing!

Make sure that the chocolate is about 32C before you pour it to your mould. If this means that the chocolate slightly thickens and cools down as you temper it, bring it back to 32C by gently heating it over the saucepan with hot water (no need to boil the water).

To finish your chocolate, use simple moulds or pipe or spoon chocolate on to a tray lined with greaseproof paper or just spread it in a thin layer on to a tray to create a chocolate bark (like in the picture).