The biggest issue with making bean to bar chocolate at home is getting repeatable taste from your chocolate. You can tweak recipes to get whatever fluidity you need but buying small batches of beans from different suppliers at different times of the year means it's tough to make a consistent tasting chocolate (dark moreso than milk). It's been a few years since I was last doing it, but for someone living in Australia (as I do) it was generally more expensive to make my own chocolate using small melangers than buying in bulk (cost of importing beans and AUD/USD exchange rate).
That said, it was fun to do and I learned a lot about chocolate by doing it.
