Gently melt the cacao butter until fully liquid. Do not overheat.
In a mixing bowl, add cacao butter, honey, and cocoa powder gradually, whisking continuously to prevent lumps.
Pour the chocolate mixture into the mold and spread evenly.
Refrigerate 2-3 hours or freeze for 30–45 minutes until fully set.
Once hardened, remove the chocolate from the mold
Store in an airtight container in the fridge or freezer.
