Doing two minutes' research on the internet is always problematic because you don't know what sources are reliable.
Bongaan's interest in making chocolate is not a commercial venture, it's because he has a particular disease called histaminosis and wants to make chocolate so it's safe for him to eat. Histaminosis is a spectrum disorder ranging from mild to lethal in terms of responses. Histamines are related to allergies so it may be that bongaan is allergic to something in commercial chocolate. Through experimentation he has found that "raw" chocolate does not trigger his histaminosis.
The original set of responses was driven, in part, because we did not know the nature of bongaan's illness. Now that we have some clues, we can provide more relevant answers.
It occurs to me that what may be happening is that the process of roasting cocoa beans generates a chemical that is not present in un-roasted beans that triggers histaminosis in some people . The article linked to above suggests that a reaction to chocolate that is similar to red wine headaches.
The challenge facing bongaan, then, is to make chocolate from un-roasted beans and to make sure that the chocolate is safe from other forms of potentially harmful bacterial contamination, which is the concern that Sebastian raises .
Chocolate Alchemy is a great resource for making chocolate on a small scale for not that much money. Many members of TheChocolateLife have started out using Chocolate Alchemy as a resource. However, it don't think the discussions adequately address the potential risks of using those same processes to make chocolate with un-roasted beans.
The investment in making chocolate from the bean can be under US$1000 if a conventional oven is used and supporting equipment (like the winnower) is very much DIY. Even though buying organic raw paste and liquor may be expensive, the question is how long is it going to take to recoup the investment in equipment and make that approach worthwhile? Cost is very much a factor for bongaan and the Rand is near a four-year low against the US$ making things almost 50% more expensive than they were just two years ago.
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clay - http://www.thechocolatelife.com/clay/