Making chocolate from cocoa beans involves several steps:

1. **Harvesting**: Cocoa trees produce pods, which are harvested manually.

2. **Fermenting**: The pods are opened to remove the beans, which are then fermented. This step is critical for developing the beans' flavor.

3. **Drying**: After fermentation, the beans are dried to prevent mold growth. This can take up to a week.

4. **Roasting**: The dried beans are roasted to bring out the chocolate flavor. Roasting temperatures and times can vary depending on the desired flavor.

5. **Cracking and Winnowing**: Post-roasting, the beans are cracked and the shells are separated from the actual cocoa nibs. 

6. **Grinding**: The cocoa nibs are ground into a paste called chocolate liquor or cocoa mass. This process can generate heat, which can turn the paste into liquid.

7. **Conching**: The chocolate liquor is mixed and kneaded to improve the texture and flavor. The process can take several hours to a few days.

8. **Tempering**: The chocolate is cooled and then slowly reheated. This process gives chocolate its shiny finish and a smooth texture.

9. **Molding**: The tempered chocolate is poured into molds and then cooled to create solid chocolate bars.

It's important to note that the specific process can vary depending on the type of chocolate being made (e.g., dark, milk, or white chocolate) and the specific methods of the chocolatier.
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