Cover a square or rectangular pan measuring approximately 20×20 or 20×25 cm on each side with non-stick baking paper or use silicone.
Chop the chocolate or coarsely chop it and place it in a heat-resistant container. Heat the liquid cream until it boils and pour over the chocolate; wait a few moments and stir gently until everything is melted evenly. Add the peanut butter and mix well.
Another option is to melt the chopped chocolate with the cream. water bath, being careful not to burn or add water, then add the peanut butter until homogenized. Add vanilla and orange zest if you want to add flavor. Wait for it to cool down a little.
Carefully pour into the mold, level the surface well with a spatula or spoon and spread over the top. optional ingredients to decorate and add more flavor, such as unsweetened grated coconut, chopped pistachios or other nuts, toasted sesame seeds, cocoa nibs, etc. Press lightly to make them stick better.
Cover the pan with plastic wrap and leave it in the fridge for at least four hours, preferably overnight, before removing it from the pan and cutting it into squares with a sharp knife. If it was too softPlace in the freezer for a few minutes to harden a little.