Break the 80g of dark chocolate into small pieces and divide evenly between 2 zip-lock bags. Seal them well, pressing out any excess air. Smaller pieces will melt faster and more evenly.

Pour boiling water into a deep bowl and submerge both sealed bags. Let them sit for 3–5 minutes, gently massaging the bags every minute or so, until the chocolate is completely melted and smooth. This is the easiest bain-marie you'll ever make.

In a bowl, combine the Greek yoghurt, almond butter, and honey. Stir well until everything is fully incorporated and creamy. Taste and adjust — a tiny extra drizzle of honey never hurt anyone.