1. Melt the chocolate:

   1. Double boiler: place the chopped chocolate in a heatproof bowl set over a pot of simmering water.

   2. Microwave: heat in 30‑second intervals, stirring each time.

      
      

2. Add the coconut oil if desired and mix well until smooth and glossy.

   
   

3. Pour the melted chocolate into the molds.

   
   

4. Sprinkle your chosen toppings immediately (cacao nibs, nuts, spices, kaffir lime powder, pink peppercorns…).

   
   

5. Gently smooth with a spatula so the toppings sink in slightly.

   
   

6. Let cool at room temperature, then refrigerate for 1–2 hours until the bars are fully set.

   
   

7. Unmold carefully and store in an airtight container away from heat.

Tips

• For a more professional finish, you can temper the chocolate (heat to 45°C, cool to 27°C, then bring back up to 31°C for dark chocolate). This gives a shiny, snappy bar.

  
  

• Create themed bars: for example, dark chocolate + cacao nibs + fleur de sel for an intense profile, or white chocolate + dried fruits for a softer, sweeter version.

  
  

• Perfect for gifting: wrap the bars in kraft paper or cellophane with a small personalized label.