Melt the cocoa butter by double boiling it. To do this set up a saucepan with a finger of water. Place a heatproof bowl on top of the saucepan, so that the bowl is not touching the water. Bring to a boil and place the cocoa butter in the bowl on top. Stir often.

Once melted, sift in the cocoa powder and milk powder if using. Stir to combine.

Add the sweetener and salt and mix until smooth. Remove the bowl from the heat.

Let the chocolate cool in the bowl for a few minutes, until not hot but not setting. Pour into a chocolate mould and refrigerate. If you don’t have a chocolate mould, then line a container with baking paper and pour the chocolate into that.

You can finish here, or continue going if you would like to temper the chocolate. You will need a sugar thermometer.

Remove the now solidified chocolate from the fridge and cut into 3 even pieces. Chop 1 piece and set aside. Add the other 2 pieces back to the double boiler. Stir until just melted and then remove the bowl from the double boiler.

Place the bowl on top of a towel. Let sit until the temperature reaches 35C / 95F.

Add in the chopped 3rd of the chocolate. Stir until smooth and then pour into the chocolate mould, or lined container.

Refrigerate until solid and then enjoy!