Raw chocolate with chilli, cinnamon and sea salt (v, r)

Makes about 240g, or 24 small chocolates.
Raw and vegan.
71% cocoa content.
Inspiration drawn from Choc Chic's simple raw chocolate recipe, Indigo Herbs post on how to make raw chocolate, and the chocolate making process outlined on Pana Chocolate.

Original post (with pictures) here.

60g (~1/2 cup) raw cacao butter
80g (~3/4 cup) raw cacao powder (or regular / roasted cacao powder, if preferred)
30g (~1/4 cup) raw cacao nibs (or more cacao powder)
65-70g (~1/4 cup) agave nectar
1 tsp vanilla
1 tsp sea salt
1 tsp cinnamon powder
1/2 tsp chilli flakes (or to taste)

1. Lay out individual silicon moulds for setting the chocolate in, or use cupcake liners if you don't have moulds available.
2. Create a double-boiler system by placing a glass dish on top of a large saucepan half-filled with water. Heat the water over low heat.
3. If you want to ensure the chocolate is raw, use a candy thermometer to monitor the temperature of the glass dish and ensure it stays below 42'C / 108'F. If you aren't worried about the raw aspect, keeping the water in the saucepan below simmering point should approximate a temperature below 42'C anyway.
4. Add the cacao butter to the glass dish and stir regularly until it has fully melted. This step may take up to 5 minutes.
5. When the cacao butter has melted, add the cacao nibs and cacao powder. Stir until dissolved (the nibs will still be identifiable).
6. Add the agave and stir until incorporated, and then add the vanilla, sea salt, cinnamon and chilli flakes (or other flavourings to taste).
7. Transfer into your moulds / cupcake liners and set in the fridge for at least 2 hours.