Chill the chocolate bars in the fridge for 20 minutes and then blitz in a food processor. When reduced to a crumb-like texture, add all the other dry ingredients and whizz to combine thoroughly, then tip into a glass storage jar.

To make the hot chocolate, simply pour 100ml of milk per person into a saucepan, and add a large heaped tablespoon of the mixture for each serving. Bring to a simmer and whisk for about five minutes until all the chocolate has melted and the mixture has thickened to a beautiful rich texture. At this point I like to add an extra pinch of cinnamon and a hefty glug of rum (not for the kids!), before serving in little cups or mulled wine beakers.