You make chocolate from scratch by roasting raw cacao beans, cracking open the outer shells, and grinding the inner nibs into a rich paste called chocolate liquor. Sweeten the liquid paste with sugar and add pure cocoa butter along with milk solids if you prefer milk chocolate. Conche and refine the mixture using specialized equipment to remove any gritty texture and develop a smooth flavor profile. Pour the warm liquid chocolate into molds and let it cool until it hardens into finished bars.