Melt the cocoa butter gently in a steamer or place it in a small bowl in a saucepan of hot water over a stove top on low heat. Stir frequently until it melts. Be patient. Do not let it overheat or boil. Then, let it rest at room temperature, but make sure it doesn't harden again.

Make sure the coconut oil is soft, but still reasonably firm; like thick cream. If it is too runny (like liquid), you will need to place it in the fridge for a little while to harden, and it if it is solid you will need to soften it in a bowl of luke-warm water.

Place the coconut oil in a deep mixing bowl. Add the cocoa butter and begin to whisk. When they are blended together and smooth, add the remaining ingredients, and keep whisking. It should thicken a little bit as the mixture cools.

Check for flavour; if you want a richer chocolate, add more cocoa. For a sweeter blend, add more honey. Pour into chocolate moulds and refrigerate immediately. Remove from moulds and serve cold.

VARIATION

Goji berry chocolate: Add 2 tbsp finely chopped goji berries to the melted chocolate before pouring it into the moulds.

For more variations, see full story.