You need molds, stainless steel pots, heaters (microwave ovens or induction cookers), marble countertops, cake knives, soft scrapers, temperature-regulating scrapers, thermometers and refrigerators. Raw materials need milk and butter. To make chocolate, put it in one basin, put it in another basin with water, put it on the induction cooker, and put the chocolate basin in the water. This is called water-proof heating. In order to avoid the high temperature, the chocolate paste is at the bottom. Then add a little milk and butter. The cocoa butter content of ordinary chocolate bricks is higher than that of finished chocolate sold in the market, so it is necessary to add a little milk butter and sugar, otherwise it may be bitter. While heating, stir with a cake knife. When the chocolate is completely melted, take it out and put it aside, pour it on the marble countertop, and stir it repeatedly with a scraper. This is to make cocoa butter more integrated and the finished product more bright and compact. When the temperature drops to about 40 degrees, you can put it back in the original basin and continue to keep warm. Then it can be operated according to different needs, such as pouring it on the table, waiting for the chocolate to solidify, cutting it into the required pattern with a mold, or pouring it into a patterned mold to make a block of chocolate, and so on. If you don't pursue perfection, you can cremate it in a microwave oven and pour it into a mold.