Notes: I recommend starting with the measurements above before increasing the recipe. It’s possible to double, triple, or quadruple the recipe, but you’ll need to work quickly to avoid the chocolate hardening before it’s piped onto the parchment paper.

For the unsweetened baking chocolate, I recommend Ghirardelli or Baker’s bars.

If the chocolate hardens in the zip-topped bag before your finish, let it completely cool. Peel open the bag, and roughly chop the cooled chocolate to make chocolate “chunks.”

Powdered Stevia may be substituted in place of the Truvia for a smoother, less grainy texture. Agave may work as well, although I haven’t tested it myself.

{gluten-free, vegan, clean eating, sugar-free}