Method

• 1.
  Line the base of a 2cm x 8cm bar pan with baking paper.
• 2.
  Place the chocolate and butter in a saucepan with 2 tablespoons warm water and stir constantly over low heat until chocolate and butter have melted and mixture is completely smooth. Remove from the heat and stir through vanilla extract. Pour mixture into the bar pan and sprinkle with silver cachous, then chill for 3 hours or until set.
• 3.
  To serve, remove from the pan and cut into slices or cubes.