Can I make my own chocolate?

This is a recipe for chocolate beverage:\r\n\r\nIngredients\r\n\r\n1-2kg (2-4pounds) of cocoa beans. \r\n\r\nA manually operated grinder.\r\n\r\nInstructions\r\n\r\n \r\n\r\n \r\n\r\nSift through the beans removing any impurities (pieces of grass, leaves, etc). \r\n\r\nPlace the beans in a pan (no teflon) and roast them. Stir frequently. As the beans roast they start making "pop" sounds like popcorn. Beans are ready when you estimate that approx 50-75% of the beans have popped. Do not let the beans burn, though a bit of black on each bean is ok. \r\n\r\nPeel the beans. Peeling roasted cocoa beans is like peeling baked potatoes: The hotter they are the easier it is to peel the darn things, at the expense of third degree burns on your fingers. (Tip: Use kitchen mittens and brush the beans in your hands). If the beans are too hard to peel roast them a bit longer. \r\n\r\nGrind the beans into a pan. They produce a dark oily paste called "cocoa paste". \r\n\r\nThe oil in the cocoa has a bitter taste that you have to get used to. I like it this way, but not all people do.

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Life is what happens when you are making other plans. (John Lennon)

Another recipe:\r\n\r\nIf you can find raw cocoa beans, you can make a rough chocolate to taste. First, you have to roast the beans (about 400 degrees for about 1/2 hour). Then you have to remove the husks which is a tedious process, but should be easy to do once the roasted beans have cooled. \r\n\r\nThen using a mortar and pestle, break the cocoa beans into bits. Take the bits and grind them in a spice grinder (it makes a mess so be prepared to clean). Once they are finely gound they will begin to liquefy. Don't grind them too much or you will have problems cleaning your grinder. \r\n\r\nAt this point, it's up to you how long you want to grind by hand. The longer you grind, the smoother it will get. Using a mortar and pestle, grind the beans more by hand. Then heat the mixture in a pan for a few minutes. Then repeat the grinding process in the mortar. \r\n\r\nAt this point, the goop should be pretty smooth. Now you add spices - sugar (about 1/4 cup per pound of beans) and vanilla (real bean seeds do best, but extract is okay). Then add some cinnamon, tarragoon, chili powder or something other exotic spice that you might never think of in chocolate. You really can get a nice taste with some things you wouldn't think of. \r\n\r\nStore the mess in a container and let it set (refrigeration helps). \r\n\r\n\r\n(I copied it from another forum some time ago)