Place two-thirds of the chocolate in a double boiler over gently simmering water. Ensure the water does not touch the bottom of the double boiler or your chocolate may overheat and lose its shine and smoothness.
Melt the chocolate until the temperature reaches 45°C on a cooking thermometer.
Remove the chocolate from the heat and stir in the remaining chocolate; stir with a spatula from time to time.
Keep stirring the melted chocolate until it cools down to 27°C, and return to the heat stirring gently until the chocolate reaches 32°C
Once the chocolate is smooth and shiny, it is ready to be poured into the muffin wrappers. Coat 1/2 the muffin wrapper with the chocolate making sure you coat the sides as well.
Let the chocolate set in the fridge for 30 min.
Peanut Butter Filling
While the chocolate is setting mix the peanut butter and Natvia sweetener together well. Taste and add more sweetener if you desire.
Once the chocolate is set spoon about 3/4 of a tablespoon of your peanut butter mix into the chocolate moulds.
Flatten the peanut butter out then cover with more chocolate.