Meanwhile, put the cacao butter in a bowl and use a steamer to melt it (uncovered)
Once the cacao has melted, turn the stove off and add the maple syrup and whisk with a fork or a small whisk, till combined evenly
Then add the raw cacao powder, tablespoon by tablespoon, whisking all the time. The mixture will begin to thicken. At this point, cool a bit of chocolate and taste it - add more of the powder or sweetner if you think it needs it.
Using a brush, brush the inside of a silicone egg shaped mould until a thick layer of chocolate has formed
Keep the mould in the freezer for around 5-7 minutes