Put the nuts in the bowl of a small food processor. Blend for about 5 minutes, scraping down the bowl as needed, until the peanut butter is smooth and has a thick liquid consistency. When in doubt, keep processing, it will be very dry and crumbly at first, and will eventually break down into a glossy thick liquid.
Meanwhile melt the chocolate in a small bowl in the microwave. Microwave for 30 seconds, then stir, and microwave for 10 to 15 more seconds until the chocolate is completely melted. Let the heat of the bowl do some of the work while you stir, and don't overheat or the chocolate will seize up.
Pour the chocolate into the bowl of the processor and process until everything is well mixed and smooth. Add the salt and give it one last whiz.
Pour the peanut butter into a glass jar with a tight fitting lid, and set aside. It will firm up as it comes to room temperature. If you decide to keep it in the refrigerator, you will need to let it come to room temperature before using so it will be easier to spread.
https://theviewfromgreatisland.com/make-chocolate-peanut-butter/ January 28, 2014