Heat up the double boiler. In the bottom of the double boiler, fill the pot with an inch (2.5 cm) of water. Place this over medium heat and let the water come to a boil.

Cocoa butter melts much faster if you grate it first. Once the water is boiling, put the cocoa butter in the top of the double boiler. Use the metal whisk to stir it frequently as it melts.

Once the cocoa butter has melted, add the cocoa powder and sugar and whisk to combine, whisk it until it becomes smooth and creamy.

Once all of the ingredients are melted and fully combined, pour the mixture evenly into your mold.

Set the chocolate aside to cool to room temperature so it doesn’t harden too quickly. Once it reaches room temperature, transfer the mold to an air-tight container and into the fridge to set for about an hour.

Take the chocolate out of the fridge once it has set. To get it out of the mold, place the mold upside down on a flat surface, then peel the mold away from the chocolate.

Mouth watering chocolate is ready to eat.