Set a clean, dry glass or Pyrex bowl on top of a small saucepan which has about an inch of water in it (making sure the water doesn’t touch the bottom of the bowl). Place the saucepan on the stove-top and set the heat to the lowest temperature.

Grate the cacao butter and add to the bowl. Using a whisk, gently stir until the cacao butter has melted. NB: It’s helpful at this point to pour the oil into a measuring cup to ensure you have the required cup’s worth – you may need to add a little more grated cacao butter if you don’t have enough.

Turn off the heat, then add the honey, vanilla and salt and whisk till thoroughly combined. Now, sift in the cacao powder, a little at a time, whisking as you go. Taste the mixture and ensure you’re happy with the balance of flavours.

Add any additional flavourings or ingredients, if using, and whisk gently to combine.

Take your silicon mould and place on a hard surface such as a tray, to keep it steady. Using a measuring spoon, ladle the mixture into the moulds one at a time (you can pour directly from the saucepan if you like, but it can be quite messy).

Place the mould (still on the tray) into the fridge to allow the chocolate to set – this should take at least an hour or more, depending on the size of your moulds.

Once set, unmould the chocolates and store them in a sealed container in a cool, dry place. NB: It’s important that the chocolates aren’t subjected to temperature fluctations or they may develop a whitish bloom.