Temper chocolate by placing ¾ of chocolate and cocoa butter in a microwave safe bowl, microwave on high for 1-2 minutes, stirring every 15 seconds until chocolate is melted.
Add coconut or MCT oil, raw stevia, and salt to chocolate, stir until combined, check temperature with a kitchen thermometer to ensure it is above 115ºF, if proper temperature is reached add in remaining chocolate, if not heat in the microwave until proper temperature is acquired, then add remaining chocolate.
Stir with a rubber spatula until chocolate is smooth, there are no chunks remaining and temperature is between 86-88ºF for dark chocolate and 90-92ºF for white chocolate.
Once proper temperature is reached transfer chocolate to a pastry or plastic bag, remove a corner so that chocolate can be “piped,” fill silicone mold wells with chocolate, sprinkle with orange zest evenly, and place in the refrigerator to “set” until firm for ~5 minutes.
Store in an airtight container, refrigerated for up to 7 days.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.