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I've dabbled in making cheeses, but never chocolates.
I believe most chocolate makers get their raw chocolate from Belgium.
So, they would have to scratch manufacture their own.
And then there's the sugar.
Do cocoa and cane even grow in temperate zones?
Some possibilities for local alternatives might be a maple (cane substitute) walnut (cocoa substitute - although not a good one)
I'm going to start a separate thread on this.