This is the short, fast, what you need and how it happens guide to get you going in the right direction.
Equipment list:
Roaster:
(The Alchemist uses his home built one or a Behmor currently.) It's possible to use your own oven, some varieties of coffee roasters beyond the Behmor, a pan on top of your stove, a modified pop corn popper -- similar to coffee roasting it depends on how much experimentation vs equipment you want.
Cracking the Beans:
I like the Champion Juicer to crack beans. It's fast and efficient. And gives you double duty since it can also make roasted nibs into liquor. I no longer recommend the Crankandstein Mill as a first choice. It is prone to slip on not perfect beans and does not automate well at all. Peeling by hand is low tech and the way it was done long ago (and in some origins), takes a while, and may be more or less efficient for winnowing at the same time depending on your technique. It's less efficient on time.
Winnowing:
The lowest tech method (after hand peeling) ishair dryer set to cold, or a small shop vac set to blow; over a large bowl of nibs and husks. The bowl is circulated with a tossing motion of the hand bringing nibs and husks up slightly into the air, giving the husks a chance to blow away. After that, there is the hand fed Sylph or the automated Aether.
Grinding:
Champion Juicer: there doesn't seem to be a good substitute for this one yet. With a small amount of nibs you can skip the grinding stage and go straight to the Melanger, but the bigger your batch the harder that is. You loose a set amount every time you put cocoa beans through the Champion -- six ounces (6 oz) no matter what weight you are processing.
Refining/Conching.
You need a Melanger. Either the Spectra 11 for home use or one of the larger ones if you need more. There's not a home substitute for this one either. This is the heavy granite slab with granite wheels that crunches the lumpy cocoa liquor (along with your other dry ingredients and extra cocoa butter, depending on what you're making) into something you'll want to hand to your friends and grandma.
Optional Equipment to make it a little easier. Scale: The Alchemist uses and sells an Escali scale. In order to measure your ingredients, rather than putting them into a measuring cup, they need to be weighed. Wet (cocoa liquor and melted cocoa butter) and dry (sugar, powered milk if you're making milk chocolate) all get weighed. This is a mass not volume business. Cocoa butter and cocoa liquor unfortunately don't come with neat little lines on their wrappers to tell you how much makes a quarter cup. They don't come with wrappers!
Molds: Molds are optional. If you have them you can make your chocolate into pretty little hearts or squares or fishes. Without them you can pour it into a zip lock bag for storage, onto wax paper in a big puddle which will dry in an uneven sheet that you can break up. An ice cube tray would work for cubes of chocolate. It all depends on what you want to do once you make it.
Edibles
Cocoa beans: variety of your choice. Two pounds is a good amount to start with because you loose some weight in the winnowing process, and some more when you grind them. If you don't get them from the Alchemist he won't have sympathy for you if they taste bad. (the Alchemist is smiling at this as he reads it - not that it isn't true)
Sugar: makes your chocolate sweet. Must be dry sugar, not honey, syrup, etc.
Milk Powder: You need dry milk if you want to make milk chocolate. You can't use ANY liquid ingredients.
Lecithin: made from soy generally. Most people think of it as an emulsifier, this is not true for chocolate making. In this case it modifies viscosity, it makes a thinner chocolate. It is often used in place of cocoa butter since it is cheaper, but also isn't a direct replacement.
Cocoa butter: optional, makes a softer chocolate for eating. You don't have to have it if you're making baker's chocolate.
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