In a double boiler or a glass bowl on top of a small pan with an inch of water in the bottom, melt cocoa butter over medium heat. Make sure that the water isn't touching the bowl.
When the cocoa butter is completely melted, remove from heat and add cocoa powder, vanilla, and other flavor extracts.
Allow it to cool slightly. When it has cooled enough to thicken to the same thickness of the honey you are using, stir in the honey. If using a solid raw honey, melt with the cocoa butter.
Make sure all ingredients are well incorporated and smooth. At this point, make sure that no water or liquid gets in to the chocolate as it can cause the texture to get mealy! Be careful even with wet hands or a drop of water in the mold!
Pour the chocolate into molds or glass pan to harden, or pour onto a baking sheet lined with natural parchment paper.
Let harden for several hours at room temperature until hardened and remove from molds. You can also stick in the refrigerator to harden more quickly. These chocolates will store for over a week at room temperature or can be kept refrigerated for longer. They can also be frozen.
Feel free to play with the mix-ins for this recipe to create YOUR favorite flavor of chocolate!You can also use coconut oil in place of the cocoa butter which will produce a very healthy chocolate, but it will not be as thick or creamy (but still very good!). If you use coconut oil, I recommend hardening and storing in the fridge. This is one easy way to add coconut oil and magnesium to your daily diet!Also, I've done the melting in a small pan on very low heat and not had a problem, but this isn't as reliable as the double boiler method.