Step 1: Cacao seeds are intensely bitter, so they’re fermented for 5 days to get flavor.
Once cocoa fruit is harvested, you need to take the seeds out, put them in a can for 5 days, and allow it to ferment. Once it is fermented, you need to dry it on a dryer or under the sun. Make sure it’s well dried.

Step 2: Cacao seeds are roasted for 5 minutes, until you hear the shell breaking sound. Now you need to peel the shell.
This process is crucial; make sure you don’t burn the whole thing or overfry it. Keep churning the cacao seeds.

Step 3: You need to grind cacao seeds for 24 to 48 hours with sugar.
To get the perfect cacao cream, also known as chocolate liquor, you need to grind it for 24 to 48 hours. This is very important to avoid grains.

Step 4: You can add desired flavors (dry nuts, dry fruit, milk powder, etc.) at this step.
This is the customization part; this is what your chocolate is called. Imagine if you add dates; it becomes dates chocolate.

Step 5: Freeze it in the refrigerator for 15 minutes.

Chocolate is ready.

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