.. People from third world countries are doing such things using
improvised equipment for a century
They just roast the dried nibs already shelled and dump into the meat
grinder and pass it ,two- three times or more into the grinder to
attain a uniform paste consistency. But what ever is the outcome; it is
crude chocolate or cacao mass. EVen if you add other required
ingredients if compared to the ones made with standard machineries in
chocolate manufacture. The smallest particle size that can be attained
with such crude methods is still above 100 microns .

Meanwhile the normal chocolate made has a particle average size of 15
microns. I had attained that with the pilot scale Macintyre refiner
conche equipment. .
That it=92s the same degree of processing done with the standard large
scale chocolate manufacturing equipment using the five roll refiner
followed with conching..
It is a long process that takes several hours even a few days totally
in some plants.
What ever impressed the crowd with such a na=EFve display of chocolate
making in that show indicates the level of IGNORANCE of the audience
with regards to chocolate manufacture.
Yes he had fulfilled his purpose of partially educating the people how
chocolate is supposed to be made.
But adding just sugar is not the way how to make a real chocolate.
There are other ingredients required to get what we call as authentic
chocolate. I doubt if his crude chocolate could be useful except for
entertainment purposes.
, >whose title at
>Dagoba is "founding alchemist," is in his element,

IMO,He is not an =91alchemist=92 but just an entertainer and he is
manipulating the audience ignorance to his advantage.
The term chocolate alchemist is reserved for the individual who can
convert the chocolate into gold<g>. .
Roy