>>21512375
Yes, I've done it. You'll still need some cocoa butter to make good chocolate, which in theory you could grind and extract from your nibs but is not feasible at home. Buy some cocoa butter online, instead.

>ferment the beans for 5-7 days until very slimy and boozey smelling
>dry & roast them until they're dark
>break the shells and winnow them from the nibs
>grind the nibs with the sugar (depends what %dark you want), preferably in an actual stone melanger for smoothest results, but you can get it nearly as fine with a 2hp blender
>add in 5-8% by weight cocoa butter
>temper the chocolate by heating to 46C, stir & cool to 30C, heat again to 32C, then pour into molds