Line a large 35 x 25 x 2 cm deep (13 3/4 x 9 3/4 x 3/4 inch) tray with baking parchment.

Make a bain-marie by fitting a glass or ceramic bowl over a saucepan of water. Do not let the bottom of the bowl touch the actual water. Bring the water to the boil then turn it down to a simmer. Very slowly melt the cacao butter in the bowl of the bain-marie. Take the cacao butter to no higher than 40–45°C/104–113°F. If you think it is getting too hot but hasn’t all melted, take it off the heat to finish melting. It is important not to overheat it or the chocolate will taste grainy and be ‘bloomed’, with a white cloudy appearance.

When the cacao butter has melted and is at around 40–45°C/104–113°F, add the rest of the ingredients. This should lower the temperature and we now want to bring it down to 28–30°C/82–86°F; just above or below will be fine.

Blend all the ingredients together with a hand-held blender to get rid of any cacao powder lumps and until velvety smooth and glossy. Do not over-blend or the chocolate will stiffen too much. If it is too stiff, place the bowl back over the hot water and stir gently for a minute or so then remove from the heat. Keep stirring the chocolate gently to cool it then, when around 28–30°C/82–86°F, pour it into the lined tray. Bang the tray on a surface and shake it gently to get rid of any air bubbles and make a nice even layer of chocolate, then refrigerate.

Break up the set chocolate and store in a large glass jar or container in the fridge, where it will keep for at least three months.

To make your own chocolate bars you need chocolate moulds measuring 15 x 7 x 1 cm deep (6 x 2 3/4 x 1/3 inch). Wash the moulds with hot water, soap and a soft cloth, then dry with a cloth and polish with cotton wool before each use.

Make or melt the amount of homemade chocolate you want to use in a bain- marie (see above). Once the chocolate is around 28–30°C/82–86°F, pour or ladle it into the moulds, one at a time. Each bar (with above dimensions) can take 90 g (3 oz) of chocolate. Shake the moulds slightly and bang them a few times to get rid of any air bubbles and make an even layer. Next, if you want to, add 40–50 g (1 1/2–1 3/4 oz) of toppings (see left for suggestions) and transfer to the fridge immediately to set. If you are in a rush, place in the freezer. Once set, the bars will fall out easily from the moulds.