TROUBLESHOOTING AND IMPORTANT ADDITIONS
Trouble with clumpy chocolate?- make 100% sure that no water spills into the chocolate bowl. It'll get clumpy and the chocolate gets practically useless.
- don't heat the chocolate to severely. Chocolate melts at about 45° - 55°C (113° - 131°F). Consequently the water should not be boiling. Begin with melting only 70% of the desired amount, take the bowl off the heat and add the rest of the chocolate. It'll melt from the remaining heat and cool down the whole chocolate mass. Let it cool down to about 25°C (77°F) and reheat it again to 30° - 33°C (86° - 91°F). This process is called 'tempering' and you can read more about it
here- the tempering is also quite a good thing for the aquafaba as it's rather sensitive to heat
- before adding the peanut butter you can warm it in the microwave to make it easier to handle
- add a dash of milk or cream to the chocolate to make it more liquid and creamy
Still not there? Let me know in the comments and we'll find a solution.