Gather cocoa beans, sugar, cocoa butter, and milk powder if making milk chocolate
Roast the cocoa beans
Crack and remove the shells to get cocoa nibs
Grind the nibs into cocoa liquor
Press the cocoa liquor to separate cocoa butter and cocoa solids if needed
Mix cocoa liquor, cocoa butter, sugar, and milk powder if desired
Refine the mixture until smooth
Conch the chocolate to improve texture and flavor
Temper the chocolate by heating and cooling it in stages
Pour the tempered chocolate into molds
Let the chocolate cool and harden
Remove the chocolate from the molds