Chop the cacao butter into smallish pieces so that it melts quicker.
Add the pieces to a small saucepan or heat-proof container. Place this in a larger saucepan full of water (essentially you’re just making a double boiler) and heat until the cacao butter has melted, stirring occasionally.
Remove the pan from the heat and whisk in the remaining ingredients, making sure the powders are well incorporated.
Pour into chocolate molds, whisking every so often between pours to keep all the powders incorporated. Then let cool completely.
Remove the chocolates from the molds & store in a container in the fridge.