Open the cacao pods

• Split the cacao pods and scoop out the beans with the white pulp.
• Discard the husks and keep the beans.

Ferment the beans

• Place the beans and pulp in a bowl or lined box, cover and leave to ferment.
• Stir the beans every day to aerate them.

Dry the beans

• Spread the fermented beans on a tray in a single layer.
• Dry in the sun or in a low oven until fully dry and crisp.

Roast the beans

• Roast the dried beans in the oven at 150 °C until fragrant and darkened.
• Let them cool completely.

Crack and winnow

• Crack the roasted beans and remove the shells.
• Keep only the cacao nibs.

Grind the nibs

• Grind the nibs in a food processor until they turn into a smooth, liquid cacao mass.
• Scrape down the sides regularly and keep grinding until no grit remains.

Add sugar and cocoa butter

• Add the sugar and melted cocoa butter to the cacao mass.
• Blend until the mixture is completely smooth and glossy.

Temper the chocolate

• Melt the chocolate gently to about 45 °C, then cool it to about 27 °C while stirring.
• Bring it back to about 31 °C so it sets with a snap and shine.

Mould and set

• Pour the tempered chocolate into a mould or tray and tap out the air bubbles.
• Leave to set at cool room temperature until firm.

Unmould and serve

• Turn the chocolate bar out of the mould.
• Break into pieces and store in a cool, dry place.