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Step 1
Roast the cocoa beans in the oven or in a coffee roaster. The beans should be roasted between 5 and 35 minutes, at a temperature between 250 and 325 degrees Fahrenheit. Begin roasting the beans at the hottest temperature, gradually reducing the heat until the beans begin to crack. The cracking sound indicates the roasting is complete.
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Step 2
Shell the cocoa beans by removing the husk (outer shell) from the nib (actual bean). This process can be time consuming, since the most effective way is by hand, and is easier if the beans are roasted properly.
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Step 3
Grind the shelled beans until they become a fine chocolate liqueur. Some juicers work well for this process; otherwise it must be done by hand and can be rather messy.
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Step 4
Add cocoa butter, sugar and milk, if you’d like. Every chocolate maker uses a different recipe, so this step allows for some experimenting. Start by adding very little milk and cocoa butter.
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Step 5
Fold the chocolate continually upon itself. This is called conching, and the longer it is done, the oilier the chocolate finish will be. (The less it is done, the grittier the chocolate will turn out.) This may need to be done for hours for a smoother finish.
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Step 6
Cool the chocolate to about 90 degrees Fahrenheit and pour it into the desired mold. Use a mold to make bars or other shapes.
