You'll need cocoa beans, sugar, cocoa butter, and vanilla. Ensure all ingredients are fresh and high quality for the best results.
Roast cocoa beans at 250°F (120°C) for 15-20 minutes. This process brings out the rich chocolate flavor. Let them cool.
Remove the shells from the roasted beans. Grind the beans into a smooth paste called cocoa liquor using a food processor.
Melt cocoa butter. Combine with cocoa liquor, sugar, and vanilla. Mix thoroughly until smooth and well-blended.
Heat the mixture to 120°F (50°C), cool to 82°F (28°C), then reheat to 88°F (31°C) for a glossy finish.
Pour the tempered chocolate into molds. Let it cool and harden at room temperature. Enjoy your homemade chocolate!