1. Clean and dry your moulds
2. Melt 250g cacao butter over a bain - marie gently until it reaches 42 degrees (don’t get it too hot, patience is key here)
3. Add in 125g cacao powder and stir well until there are no lumps
4. Add maple syrup to taste, for this volume I like around a tablespoon of maple syrup but will completely depend on your taste
5. Stir until mixture reaches 30 degrees and carefully pour into moulds (here you can add in extras - cacao nibs, tiger nuts, goji berries and sea salt are some of my favourites, not necessarily all together!)
6. Chill in fridge until set completely and remove from moulds
7. Wrap up and gift to loved ones (or yourself!) store in the fridge to retain delicious silky texture
