Melt cacao butter, coconut oil and honey in the microwave in 20-30 second intervals and stir well for an equal amount of time between each interval until it’s completely melted. Yes, it will be liquid-y. That's perfectly normal.
Transfer this to the bowl of your stand mixer or a medium sized mixing bowl, preferably stainless steel. Set that bowl over a bowl of icy cold water and whisk on high speed until the mixture turns opaque, very white and super fluffy. Add peppermint essential oil and stir well. Set aside in the refrigerator.
For the Bottom and Top Layer
Melt the cacao paste in the microwave in 20-30 second intervals and stir well for an equal amount of time between each interval until it’s completely melted.
When the chocolate is fully melted, add the honey, coconut oil and pinch of salt and stir delicately until smooth.
Assembly
Line a 8” square pan with parchment paper, letting some of that paper hang over the sides for easy removal once the chocolate is set.
Pour half the melted chocolate (about 2/3 cup) right over that parchment paper and spread it all the way to the sides with an offset spatula. Tap the pan on the counter 2 or 3 times to even out the surface and place in the refrigerator to set, about 5 to 10 minutes.
When the bottom layer is completely set, drop the reserved mint mixture right over it and spread it with an offset spatula, all the way to the sides and as evenly as you possible can. Place that back in the refrigerator to set for about 10 minutes.
Once that middle layer is nice and firm, pour the rest of the melted dark chocolate and again, spread it all the way to the sides, then tap the pan a few times on the counter to remove any air bubbles and even out the surface.
Place this in the refrigerator one final time until completely set, about an hour.
Cut into 24 to 36 bars with the help of a long serrated knife.
Note that a warm blade will help you make nicer cuts. To warm up your blade, you can either dip it in very hot water, let it soak for a few seconds and then wipe it dry. Or you could use a propane torch or gas burner if you have a gas stove. Just run your blade quickly back and forth a few times over the flame.
Wrap the finished chocolates in shiny candy wrapper or place them in a cute little paper cup
Store in a cool dry place in an airtight container