Directions

1. Begin melting the cacao butter over a pot of boiling water.

2. Whilst the cacao butter is melting, blitz the sweetener in a nutri-bullet style to create a fine powder. This isn't necessary but it helps with the texture of the chocolate.

3. Once the butter has melted, turn off the heat and add the sweetener, cocoa / cacao powder, and any other flavourings. We usually use a combination of granulated sweetener (around 15g) and sweetener drops.

4. Mix until smooth.

5. If you're adding the double cream / coconut milk, mix this in now.

6. Pour the chocolate mix into silicone moulds, mixing every now and then to ensure the sweetener doesn't settle. If you don't have moulds, allow the mix to cool down more and then pour it onto a silicone baking sheet. This can then be broken into pieces to make chocolate bark :)

7. Optional: Sprinkle some more of your spice of choice over the top of the moulds before they set. This is useful if you're making different flavours.

8. Allow the chocolates to cool at room temperature, then move them to the fridge or freezer to set fully.