Melt cacao butter very gently in a bowl set over a saucepan with simmering water.

Once the cacao butter has melted, take the bowl from the heat and add cacao powder. The best way to incorporate both ingredients is to use a whisk and just keep stirring until smooth.

After that just add your sweetener and any flavourings you choose to use.

To temper the chocolate (at least a little bit...) keep whisking the chocolate mixture until it thickens a little and the temperature goes down to about 30 -32 C.

After that pour your chocolate into moulds or shallow tray.

If you are adding any toppings, add them now and gently tap the tray to sink them in a little.

Place into fridge for 30 min or until the chocolate is set.