Prepare a double boiler (bain-marie) by placing a heat-proof glass or stainless steel bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.

Place the cacao butter in the bowl and heat until it reaches a temperature of 120°F (49°C), stirring occasionally to ensure even melting.

Sift the heavy cream powder, cocoa powder, and powdered sweetener together to remove any clumps.

Gradually whisk the sifted dry ingredients into the melted cacao butter. Continue whisking for 3 to 5 minutes until the mixture is completely homogenous and no graininess remains.

Remove the bowl from the heat source. Continue to stir the mixture frequently as it cools until the temperature reaches 85°F (29°C).

Add the sunflower liquid lecithin, vanilla extract, and sea salt. Stir vigorously to emulsify the fats and liquids.

Briefly return the bowl to the double boiler and heat the mixture back to exactly 90°F (32°C), stirring constantly. This technical step helps achieve a stable temper for a clean snap.

Immediately pour the tempered chocolate into clean, dry silicone chocolate molds.

Firmly tap the molds against the countertop several times to release trapped air bubbles and level the surface.

Allow the chocolate to set at room temperature (approx 68°F/20°C) for 3-4 hours, or refrigerate for 45 minutes for a faster set.

Carefully de-mold the bars and store them in an airtight container in a cool, dark place.