Here's a bit of a secret:
There's no perfect recipe. Since each cacao type is different, and each process is different - they all need to be adjusted to yield the outcome you want. And since each person has a different idea of what 'perfect' means to their palate, well, that makes it even more challenging. If you have cocoa from origin x that made 'the perfect' chocolate for you, taking that exact same recipe but substituting cocoa from origin y may result in the most awful chocolate you've ever tasted.
Not the easy answer you were looking for, i know, it's probably frustrating. But it's the truth i'm afraid. The pathway to enlightenment lies in the same answer of 'how do you get to carnegie hall? practice.' Or find someone who's already practiced and willing to taste your starting material and provide some direction.