Harvest ripe cacao pods
Split the pods open and remove the cacao beans
Ferment the beans
Dry the fermented beans
Roast the dried beans
Crack the roasted beans to remove the shells
Separate the cacao nibs from the shells
Grind the nibs into cacao liquor
Press the liquor if making cocoa butter and cocoa solids separately
Mix cacao liquor, cocoa butter, sugar, and milk powder if desired
Conch the chocolate mixture
Temper the chocolate
Pour into molds
Cool and set the chocolate
Remove from molds and package