It is indeed feasable.

However, it is a long process and requires rigor and some equipement to
acheive a good result. Beside, you'll need to buy small quantities of
(hopefully) good quality cocoa beans - Criolos are the best ones -
which is not easy to find. Both the US and the EU have strict
regulations for importing vegetal goods so you cannot buy beans direct
form the producers and will have to go via an importer. Prices vary
from $ 15 to $28 per pound.

For well thought hobyist techniques and recommandations you'll find
everything on www.chocolatealchemy.com

For Professional grade chocolate making principles and chimistery buy
"The Science of chocolate" from Stephen T. Beckett.

I'd like to know how you're doing. Please keep me informed.

Alek Dabo


NewChoc wrote:
> Hi,
>
> I would like to start learning about making chocolate for myself (not
> just cooking with it, but making it). Could anyone point me in the
> right direction to start? I have looked on the web a bit. There are
> lots of suppliers of beans, and lots of sites that sell equipment, but
> i am stuggling to find a good starting point for the art of chocolate
> making.
>
> Please, could anyone recommend books, links, anything?
>
> Thanks