Add the cocoa butter and blend on medium for 30 second bursts, being careful to not overheat the chocolate, which can burn easily. You may need to scrape the mixture up from the bottom in between bursts.
Keep going until the mixture has formed a smooth and shiny paste. Ideally you want a pourable liquid, but I didn't get that.
Scrape out (or pour) into a chocolate mould, or suitable sized tin. Press with a back of a spoon to ensure an even layer.
Leave for an hour or so in a cool place to set. Unmould and dance a little jig of joy.
Doubling the quantities would make the process easier.You may want to add a little more sugar if you like your chocolate sweet.Adapted from The Groundnut Cookbook