Step 1

Set up your double boiler by adding a few inches of water to a medium saucepan, and topping with a heat-proof bowl that is slightly larger than the circumference of the pan. Make sure the bottom of the bowl isn't touching the water. Bring the water to a gentle simmer over medium-low heat.

Step 2

Meanwhile, if you have a large piece of cacao butter, chop it  into small, even pieces. This will help it to melt quickly and evenly, without scorching.

Step 3

Add the cacao butter to the bowl and whisk or stir gently but often, to reduce the risk of scorching.

Step 4

Once completely melted then sift in the cacao powder and milk powder and stir to thoroughly combine.

Step 5

Add the maple syrup, or sweetener of your choice, and mix once more, until smooth and combined. Turn off the heat and remove the bowl from the pan.*

Step 6

Leave to cool for a few minutes, not too much, or else the chocolate will begin to solidify - just enough to slightly cool down. Give one final stir.

Step 7

Pour the mixture into the candy mold/s of your choice and leave in the fridge or freezer to set. You can then transfer the chocolate to an airtight container in the fridge (or keep it in the freezer).