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Melt the dark chocolate in a heatproof bowl over simmering water, or in a microwave using short bursts. Stir until smooth, then allow it to cool slightly until warm but not hot.
Add the silken tofu, tahini, cacao powder, maple syrup, and carob syrup to a food processor. Blend until completely smooth and glossy, scraping down the sides as needed.
Add the melted chocolate and blend briefly until fully incorporated.
Transfer to a container and refrigerate for at least 3–4 hours, or overnight, until fully set.