Unfortunately I must have fermented too long in the first attempt as the beans became mouldy.
Fermented for only 1 day 19 hours
Used a dehydrator on full for around 4 hours, this was probably too hot in retrospect, next time put beans in a higher shelf and use a low temperature
Roasted in an oven on a tray for 20 minutes at 125C and had to then deshell
Blended the beans
The blender didn’t get fine enough, moved to a mixer with a blade that almost touches the bottom of the bowl and had to add cocoa butter to get it to liquefy
Melted the chocolate in a bain-marie around 45C then put in cold water to cool to around 35C
Poured into moulds