Melt the cacao butter using a double boiler, making sure the bowl doesn’t touch the water to prevent moisture from entering the mixture.

Remove from heat, then add the sifted cocoa powder, powdered sugar, milk powder, salt, and lecithin (if using).

Whisk vigorously using a balloon whisk or a mini electric mixer until the mixture is smooth, glossy, and fully combined.

Pour the mixture into chocolate molds (silicone, bonbon, or bar molds), or store in a jar if you plan to use it as melted chocolate later.

Let it cool at room temperature, then refrigerate for 30 minutes or until completely firm.

Once solid, unmold and store in an airtight container at room temperature (if cool), or in the fridge if it’s warm.