Directions

1In a double boiler, melt the bakers chocolate. Once it's melted, add in the Agave Nectar and mix well while still on medium heat. Instead of a double boiler, you can also put a metal container holding the chocolate into a pan filled halfway-full of water. The water in the pan will heat of the metal container, melting the chocolate, but keeping it from burning in the same way a double boiler does.

2Put the metal container (or pot) in a sink with room-temperature water. Let it cool for a few minutes so it's not so hot.

3Spread the chocolate liquid onto a parchment paper-covered cookie sheet. Put in freezer until hard.

4Cut up chocolate slab into chip-sized pieces. Voila! Homemade, sugar-free, natural chocolate chips!