Cocoa beans come from the cacoa tree in South America and are harvested and fermented before being sold on the market. The beans are then made into a dry powder by removing the cocoa butter of the seed, which will be used to make chocolate. The process of making chocolate at home can be tedious, but with the right supplies it can be simplified. You must know what kind of beans you want for the base before starting to make chocolate from cocoa beans. Beans for making chocolate can be found on websites like Chocolate Alchemy. A recommended bean base would be Ghana Forastero and Venezuelan Carenero Superior.
Preheat your oven to 300 degrees. Roast one pound of beans on a greased cooking sheet for 18 minutes. Remove the beans immediately if you begin to hear a popping sound.
Hull the beans, which is the removal if the outer shell covering. Place the beans on a cutting board and lightly run over them with a rolling pin. Peel off the covering of each bean once you can get it off. Make sure to have at least eight ounces of beans before continuing.
Reheat the beans in the oven at 160 degrees for 10 minutes. Place the hot beans into a food processor and mix the beans thoroughly until a fine liquid is produced. This process could take as long as 10 to 15 minutes. Before continuing, make sure the blend is at a desired consistency. Pour the chocolate mixture into a large bowl.
Add two tablespoons of melted cocoa butter, two and three-fourths ounces of powdered milk, one-fourth teaspoon of lecithin and four ounces of powdered sugar to the chocolate liquid in the large bowl. Stir the ingredients for five minutes until mixed well and then add the mixture to the food processor to blend it even more thoroughly.
Pour the mixture back into the large bowl and use an electric mixer with one beater to start the conching process. This must be done very quickly in order to maintain the heat of the chocolate. The silky mouth-feel of chocolate is developed at this stage. Conching can take a day or more. The chocolate should be kept warm with a light or other heat source. Monitor your equipment, and keep the chocolate warm at night or when you are not conching.
Finally, pour the liquid onto a cooking sheet and cover with aluminum foil. Let the chocolate cool in a warm area and don't refrigerate. After 48 hours the chocolate should be cool and set enough for consumption.