Melt the cocoa butter in a small saucepan over low heat (or in the microwave). Stir in maple syrup, cocoa powder, and vanilla bean seeds and whisk until smooth.
Using a candy thermometer, temper the chocolate for a nice shine and snap: Heat to 120°F (49°C) then let cool to 79°F (26°C) by placing it in the fridge and stirring every 5 minutes (takes 10-15 minutes). Now heat to 87°F (31°C). Do NOT let it get over that point. Pour into mold and chill. Store chocolate in the fridge.