I’m having a hard time finding anything on the web on exact instructions on making chocolate from the beans. Everything I have found just gives a simple overview (sweat the beans, ferment for a week, roast, grind, seperate the cocoa butter from the chocolate liquor, emulsify the cocoa butter with sugar, vanilla, lecithin, and milk, then add in the chocolate–but this is described for large scale chocolate making, not for something done in a home kitchen)
I came across the title of a book: Chocolate, Cocoa, and Confectionery by Bernard W. Minifie, which is a required text for a week-long class on the making of chocolate. Perhaps this will have the information your SO needs.
I get a feeling, though, that what you’re going to run into is instructions on large-scale chocolate making. Your SO is going to probably just try it on her own, using trial and error to get a product she’s happy with.
(I’m speaking on the level as a pastry chef. I’ve studied the chocolate making process, but only on the large-scale process. I personally wouldn’t try this at home.)