Keep it below boiling.
 Cream together until you have a smooth paste. Use a fork, food processor, or even an immersion blender to eliminate lumps.
 Allow the temperature to rise back up. Again, it should be hot but not boiling. Pour the hot mixture into a bowl.
 Eliminate as many clumps as you can. Stir the sugar mixture into the hot cocoa mix.
 Blend until smooth.
 Since the chocolate will take the shape of the container, a rectangular casserole dish will work well for a rectangular bar. You can also use candy molds.
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Place water in a double boiler and heat it.
Combine cocoa powder and softened butter in a bowl.
Add the cocoa powder mix to the hot water and stir.
Sift sugar and powdered sugar together in a separate bowl.
Add milk.
Pour the mixture in thin layers across the bottoms of various containers.
Harden overnight in the refrigerator or freezer.

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Finished.
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