Take your cocoa fruit, cut it open or break it open. Collect the seeds from the fruit and take it in a bowl. Cover with a loose fitting lid or a cloth. Leave it to ferment for a week. Once fermented you can roast the beans.

Take the beans and spread it on a baking tray. Pop it into a 180 degree C preheated oven and bake for 30 mins. Once the time is up, Remove the beans from the oven and let it cool completely. Now you can rub off the outer skin from the beans and collect the cocoa nibs.

Melt the cocoa butter in either microwave or double boiler till it is melted completely. Set aside.

Now lets make the chocolate. Add the cocoa nibs and sugar to your blender or high powered food processor and begin to blend. At first you’ll end up with a chocolate paste. At this point add in melted cocoa butter and continue blending on very low speed for at least 25 to 30 mins in intervals. Now the chocolate will be super smooth.

Pour the chocolate into moulds and let it set at room temp or in fridge for 1 hour. Unmould and serve.