First, you open all of the cacao pods and remove the cacao beans. Place in a bucket lined with banana leaves and cover. Leave for three days to ferment. Then, dry the fermented beans in the sun for a few days. Next, spread the cacao beans on a cookie sheet and oven roast at 250 degrees for 25 minutes. Separate the cacao nibs from the shells. Grind the cacao beans and your done.
