Here are the general steps:

1. Roasting the cacao beans: The first step in chocolate production is roasting the cacao beans to bring out their flavor. The beans are cleaned and then roasted at a low temperature for several hours. This process also helps to remove the outer shell of the beans.
2. Grinding the cacao beans: Once the cacao beans have been roasted, they are ground into a paste called cocoa mass or chocolate liquor. This process can be done using a variety of equipment, including stone grinders or specialized machinery.
3. Refining the cocoa mass: The chocolate liquor is then refined by passing it through a series of rollers that grind the particles down to a very fine consistency. This helps to improve the texture and smoothness of the chocolate.
4. Conching the chocolate: The next step is to “conch” the chocolate, which involves mixing the chocolate with other ingredients, such as sugar, milk powder, and vanilla, and heating it to a specific temperature while continuously stirring it for several hours. This helps to blend the flavors and aromas of the ingredients and create a smooth, glossy texture.
5. Tempering the chocolate: Tempering is the process of carefully heating and cooling the chocolate to ensure that it sets properly and has a smooth, shiny finish. This is done by gradually heating the chocolate to a specific temperature, then cooling it down and stirring it until it reaches the desired consistency.
6. Molding the chocolate: Once the chocolate has been tempered, it is poured into molds to create the final shape of the chocolate bars. The molds are then cooled to allow the chocolate to set completely.
7. Packaging the chocolate: The final step is to wrap and package the chocolate bars, which can be done using automated machinery or by hand.

The exact process of making a chocolate bar can vary depending on the specific recipe and equipment used, but these are the basic steps involved in small-scale chocolate production.