mmmm, chocolate!

Here are some recipes I found for both chocolate itself and Mexican hot chocolate. The last page linked has lots of other good recipes that include chocolate. Yum!

Chocolate

Ingredients
cocoa beans 1 kg

Method

Roast the green cocao beans over an open fire, while stirring, until they 'pop' (only 75% should be popped or the beans will burn)
Peel as quickly as possible while hot (cold beans are harder to peel)
Grind the beans with a pestle and mortar (the resulting oil that will be produced has a bitter taste)
There are now two alternatives: With oil, which gives you a richer, yet bitter flavour and without oil a milder form will result:

With oil (crude cocoa tablets)

Spread aluminium foil or greaseproof paper on a tray, make small piles of the paste and allow to them rest overnight
In the morning they should be hard tablets
Remove them from the aluminium foil/greaseproof paper
Without oil (crude cocoa powder)

Put the paste inside a fine cloth, close the cloth up and squeeze until the oil comes out (similar to making fresh curds and whey): the more that is squeezed out the better.
What is left should be similar to a cocoa powder

Mayan "xocoatl"

Add the crude powder or the chocolate tablets (broken down in a pestle and mortar) and add to cold water
Bring to a boil over a medium heat while stirring
The Mayans were said to have added local herbs also; but what they might have been as far as I know as been lost in antiquity and no doubt no longer exist!?

Aztec "Cacahuatl"

Add the crude powder or the chocolate tablets: broken down in a pestle and mortar and add to cold water (the Aztecs are said to have refined the Mayan "xocoatl", by grinding the powder finer than the Mayans)
Add some chilli water (chop chillies and soak in boiling water to make a 'tea'), vanilla beans/pods and honey
Let the mixture boil while stirring constantly, when it starts to get bubbly quickly remove the pan from the stove top and allow to cool slightly
Place back on the flame and continue to stir to the boil again
Repeat the cooling and re-boiling
Repeat again: this aerates the chocolate which enhances the flavour

Chef's Tip: Don't get addicted!

Mexican Hot Chocolate

I N G R E D I E N T S 2 cups milk 1 disk of Mexican chocolate or (4 ounces dark bitter chocolate) 1 vanilla bean, split lengthwise

I N S T R U C T I O N S
Warm the milk and chocolate in a saucepan. Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth the chocolate with the molinillo or the whisk. Serve immediately in ample sized mugs.

general resource page, this has lots of good recipes, including one for churros!