You will need
Aged ‘Agricole’ rum
Around 30 raw cocoa beans
Roast your cocoa Bean in a pan for 25 minutes, until you can smell cocoa aroma.
Once roasted, place the bean in a cool receptacle to stop the roasting.
Remove the hull from the cocoa bean.
Once all peeled, put the beans in a receptacle to be coarsely broken.
Once done, place the coarsely ground or broken cocoa in a glass bottle.
Then add the rum.
Let the rum rest under the sun for two weeks or in a dry cupboard at room temperature.