Chop the chocolate into small pieces, more or less of the same size. It will not be difficult to do with a good knife and a cutting board firmly set on your working surface.

Melt the chocolate until it reaches a temperature of 45°C in bain-marie in a bowl that does not touch the water below, stirring frequently with a silicon spatula.

Remove the bowl from double boiler and mix all the ingredients with a whisk, sifting the cocoa to avoid annoying lumps.

In a mixer, temper the chocolate spread to 23°C and fill the jars. I mixed the cream in a bowl with a whisk until it reached more or less the room temperature, then I filled three jars.