So it seems that it is more or less impossible for me to be able to grind the nibs fine enough to make chocolate at home. I may try one more time when I get some more beans from the Mexican House of Spice and see how fine I can grind them.
I found some suggestions on what can be done with raw or roasted chocolate nibs, though none of them on this page appeal to me.
The difficulty of grinding the nibs also explains to me why some small scale artisan chocolate makers end up with a slightly chalky product.
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