Melt cacao butter in a bowl of a double boiler.
Remove from heat and whisk in cacao powder, agave syrup, salt, Chaga powder, and lucuma powder.
If the mixture is too liquid, then add cacao powder and lucuma powder.
Drop spoonfuls of chocolate into a silicone form.
Place in the refrigerator or freezer until completely hardened.
Store in the refrigerator to keep chocolates from melting.
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