MELT THE CACAO BUTTER Begin by setting up your double boiler by adding a few inches of water to a medium saucepan and topping with a heat-proof bowl that is slightly larger than the circumference of the pan. Make sure the bottom of the bowl isn’t touching the water. Bring the water to a gentle simmer over medium-low heat. Meanwhile, if you have a large piece of cacao butter, chop it into small, even pieces. This will help it to melt quickly and evenly without scorching. Add the cacao butter to the bowl and whisk or stir gently but often, to reduce the scorching risk.
GRIND THE CHOCOLATE If you have a chocolate grinder (chocolate melanger), you can let it run for several hours or even overnight, to grind the chocolate. This will grind the particles within the chocolate into tiny tiny microparticles until they are no longer discernible by the human tongue – like commercial chocolate, so you never have to worry about gritty homemade chocolate. You can also do this by hand with a mortar and pestle (just until your arm gets tired) – this won’t work as well as the professional machine, but every little will help for the smoothest of textures.
MOLD THE MILK CHOCOLATE Pour the mixture into the candy mold(s) of your choice and leave it in the freezer to set. This should only take 20-30 minutes and then can be transferred to the fridge (or kept in the freezer). Due to being untempered, this homemade milk chocolate is best stored in the fridge, with a shelf life of two weeks. You can also store the chocolate in the freezer for a few months, likely 3-4 months, although they’ve never lasted longer than a couple of weeks before I’ve eaten it all.