break chocolate into small pieces in a bowl.

pour over whipping cream.

pour some hot water (60deg is just nice) into a saucepan, or any slightly larger bowl that the bowl of mixture can sit in without touching the hot water.

place the bowl of mixture on the saucepan with hot water. make sure the bowl is not touching the water and no steam or water gets into the mixture.

let the mixture sits and melts abit.

now, start stirring the melted chocolates until smooth.

remove bowl from saucepan and add in the unsalted butter.

continue to stir until butter is well mixed.

meanwhile, lay plastic sheet or baking paper on a clean tupperware. pour the mixture over and smooth the surface. I would suggest that do not make the block of chocolate too thick for easy cutting later.

close with lid on and store in the fridge until firm. no need for freezer.

chop the hardened chocolates with knife into bite-sized pieces. you may use a sieve to dust the chocolates with cocoa powder or simply roll them over the cocoa powder.

enjoy!