Break the chocolate compound into small pieces. Spread them onto a baking tray. Bake at 120°C for 60 minutes. Remove after every 10 minutes and stir and smoothen it around with a spatula. The chocolate may seem thick and grainy in the beginning but by the time you are done baking it will get shiny and smooth. This can be stored in an airtight container. The more you bake it the more intense the colour gets.

For flavouring the chocolate. Take 125 gms of caramelized chocolate and melt it over double boiler or in the microwave. Add nutmeg powder and sprinkle some masala chai masala. Mix well. Sprinkle some black edible food colouring with the help of a clean toothbrush in the mould. Pour the chocolate, tap slightly and let it sit till completely set. De-mould and enjoy!