This reminds me of any number of varietal less dark "dark chocolates" out there that are typical of Trinatario cocoa beans. Nice, fruity and good. This formulation will make about 4 pounds of chocolate.If you decide to adjust the recipe, some of the proportions my need to be recalculated as there are both percentage losses (about 20-25% husk) and gross losses (always 4-6 oz in the Champion) that will need to be accounted for. In general, it is much easier to scale up than down.

Ingredients

1.0 lb Ocumare or other Criollo Cocoa
1.0 lb fruity Trinatario Cocoa
1.0 lb Ghana or Ivory Coast Forastero
8.0 oz Cocoa butter
1/2 t lecithin
30 oz sugar

Procedure:

Roast the cocoa beans until just cracking. You can either mix them all together or roast them individually. This mix combines pretty well before roasting. I do this in a drum roaster, 325 F for 15-20 minutes. You might also try 300 for 20-25 minutes if the beans are in nib form. The oven will work well if they are in nibs form.
Crack and winnow the beans - you should have about 36 oz of nibs remaining.
Grind in your Champion juicer. Go ahead and add your cocoa butter and lecithin at the end, mixed with some of the trace husk you have running back through.
Place your Cocoa liqueur in your melanger. Slowly add the 30 oz of sugar into the melted cocoa liqueur while the Melanger is running. I find it quite helpful to pre-heat both the drum and wheels to about 150 F and the sugar. It helps keep the chocolate of thickening up too much. Run the Melanger until the chocolate is of the smoothness you desire. I find 12-16 hours is about right. Your tastes may vary.
After it is out of the Melanger temper and mold up your chocolate into the shape of your choice.
Place into a cool, dry place to solidify and then unmold, usually about 24 hours later to be safe. This can be done in a refrigerator if you wish.
Let the chocolate rest for another 24 hours before eating (well, eat it earlier, but it does benefit from the rest).

Enjoy!