I'm fairly inexperienced with deserts. For valentine's day I made a bunch of chocolate truffles for the girls at work. Once they had their fill I let the cooks try them, and they started asking me questions about how to make them. One wanted to know about the process of chocolate making. I confess I made these from commercially made chocolate, because I didn't want to go through the time of tempering it. What he was really asking about was making the stuff straight from nibs. My interest now peaked too, I looked around and searched the web and found some cocoa beans selling between $8-$10/lb plus shipping. So if i'm spending up to $20 for 1 pound of these, what kind of yield can I expect? (I understand that this will depend on the sweetness of the final product.
Also, is there a really good book one could recommend for chocolate confectionery using chocolate made from both cocoa powders and nibs?