Few years ago, we were on a Yoga and Raw Chocolate retreat. Linda's interest went to the Yoga, Dirk's to the chocolate.
1 cup cacao butter, 1 cup cacao powder, 1/2 cup healthy sweetener (eg dade sirop) 1/8 tsp vanilla, pinch of salt.
Slowly melt the cacao butter (au bain-marie), add the vanilla + salt and stir, add the sweetener and stir again, while stirring, add the cacao powder. Let the chocolate temperature go up and down few times between 28 degrees and 37 degrees (I do at least 3 full circles), put in moulds. Let cool down in the fridge.
The artisan bread - no yeast or any additives, just flour and water. Of course, you need to have a live fermented culture to start with. This is also something you can make yourself and there is really a lot of info on the internet about it. The trick is that you need to keep on trying.