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If you use a coffee grinder strategically, you can make the liquor (non alcoholic, just called that). The champion juicer is recommended as well for grinding. I dunno how you would separate the butter from the nibs though. I haven't seen cocoa butter sold in stores.
Ideally I would make a primal Belgium chocolate, with either a fruit or honey as a sweetener, in small amounts of course. There is something called an emulsifier that is used, but its usually soy. So there has to be a better substitute. Butter and cream could be used, or tallow/schmaltz if its a meat dish. Also palm oil and coconut oil probably could be used for pareve versions.