In a double boiler or microwave safe bowl, combine your chopped cacao butter and chocolate. Heat up until melted and whisk together. Moving quickly, add the rest of your ingredients until combined and smooth.
Transfer the melted chocolate into a chocolate chip mold (or lined loaf or square pan). Refrigerate for at least an hour, to firm up.
Break the chocolate chips out of the mold and transfer to a sealable container until ready to use.
TO STORE: Like store bought variety, chocolate chips can keep at room temperature, in a ziplock bag or sealed container. They will keep fresh for at least 2 months. TO FREEZE: Line a ziplock bag with parchment paper and place your chocolate chips in there. Store in the freezer for up to 6 months. Recipe barely adapted from here.