In a double boiler, melt the chocolate over medium-low heat. Turn off the burner and stir in the maple syrup. If you want to add mint extract or vanilla extract to give the chips a different flavor, add it here. Taste the chocolate and add a little more maple syrup if desired.

Working quickly, transfer the mixture to a frosting tool with a wide tip. I use this fun cupcake decorating tool.

Press out little chocolate chip sized portions onto wax paper. I use my fingers to shape each chip into a triangle.

Refrigerate the chocolate chips for at least 30 minutes so they solidify. I store them in the refrigerator until I’m ready to bake with them.