Step 1

Melt cacao butter at around 40-45°C (104-113°F) on a double boiler or in a dehydrator.

Step 2

Grind salt to a fine powder (e.g. in a mortar and pestle).

Step 3

Add agave nectar to cacao butter.

Step 4

Sieve cacao powder, vanilla powder and salt onto butter and agave mix.

Step 5

Whisk until smooth.

Step 6

Keep stirring and whisking until chocolate reaches around 31°C (88°F).

Step 7

Pour into moulds.

Step 8

Put into the fridge until set.

Step 9

Store in the fridge or at room temp.