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Roast cocoa beans in an oven at 350°F for 20-25 minutes until fragrant.

Cool the roasted beans and remove the shells to obtain cocoa nibs.

Grind cocoa nibs in a food processor until they form a smooth chocolate liquor.

Melt cocoa butter in a double boiler over low heat until fully liquefied.

Combine chocolate liquor with melted cocoa butter in a mixing bowl.

Add sugar, vanilla extract, and salt to the mixture and stir until well combined.

Incorporate milk powder for creaminess, adjusting to taste.

Add lecithin to improve texture and blend thoroughly.

Pour the chocolate mixture into molds or a flat pan.

Chill in the refrigerator for 1-2 hours until set.

Remove from molds and break into pieces.

Store in a cool, dry place or package for gifting.

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