First take dark chocolate and mellt it by double boiler method on stove.then geese plate with ghee and also rolling panand steel katori geese with ghee.

In a large kadai take 3/4 cup jaggery mix well until the jaggery dissolves completely.
boil for 6-7 minutes or until the syrup turns frothy.Now add dark chocolate and mix well. Turn off the flame and add coconut mixture and mix well.

Immediately pour the mixture on to a greased steel plate.and roll with the help of a rolling pin.cut into pieces.
finally, serve chocolate chikki once cooled completely, or store in an airtight container.