There are many steps that are involved in making or creating a chocolate bar, some of which are crucial in developing different tasting notes of the chocolate, such as fermentation and roasting. I work with already roasted cacao nibs of different origin, all of which are organically grown and/or are fair trade practices of RFA (Rain Forest Alliance).
I hold a Cottage Food Operation permit that allows me to make chocolate at home and sell it directly and indirectly to customers.
Different origins offer different complex tasting profiles, fruity such as Madagascar with tart lemonade, cherry and raisins notes exploding in your mouth. Tanzania has flavors of brown sugar, toffee, coffee and a balanced citrus notes. If you prefer more well rounded chocolate flavor profile, then Ghana and Bolivia are your best choice.