Ridgewood Times Newsweekly, Feb 2017
Bushwick Daily, Feb 2019. An excellently written article by a talented writer. She was in Ecuador making chocolate.
A documentary, Oct 2017 on Vimeo. It's only 5 minutes. 

I always ask potential customers, if they ever tasted our chocolate before. If not, giving them a sample. You will know you have succeeded when: half the people like it, and half the people hate it.   Our target market is very small, perhaps six percent.

Is it possible to make chocolate where every cocoa beans' content is extracted?  Yes, it is. One must peel the beans by hand to extract the maximum yield.  

The trade-offs are many: expensive vs. cheap; small batch vs. large batch; textured vs. smooth; strong aroma vs. little aroma; robust taste of chocolate vs. hints of blah, blah, blah; aftertaste: chocolate note vs. sweet; consumption: prudent vs. impulsive; physiological: medicinal vs. sugary treat.  Balancing the medicinal effects of chocolate and the smooth, highly processed status quo is challenging to promoting 'good chocolate' to the marketplace. 

Please observes the difference in the size of the two beans in the picture.  Imagine how an industrial shelling machine can discern, then successfully remove different sized shells of the cocoa bean.  It cannot.  The solution for the industry, is to have the same sized cocoa beans fed into the shelling machine.    
In contrast, we shell from the smallest to the largest -- by hand.  Every bean from the cacao pod goes into our chocolate bar.  A full spectrum of taste awaits, the medicinal effects of: 'the food of the gods', -- as nature intended, is the reward.  
The next step is melangering/conching, to smoothen out the beans.  We do this process in six or seven hours, while the industry does it in 72 hours.  Of course they are doing hundreds or thousands of pounds in a batch.