Tropical Zone Gardening: Still yet, Tropical Herbs & Spice!, 1 by Metrosideros

Metrosideros wrote:
First of all, the roasted cacao beans must have their papery covering removed. Then they are cracked and finely ground. Next some Sucanat (or honey) is added and the ingredients are blended and slowly heated and worked (with a spoon) till they are smooth and even. Flavors including Vanilla extract (mine is made with dark rum; in the Mezzetta jar at the top of the photo) are then added, and the mass is thoroughly mixed again. This is then formed into a bar or bite sized pieces. and cooled down.

The result is a crude, flavorful (strong and dark), yet very healthy, chocolate!