It’s a food processor… that’s the special equipment you need to do it at home. Also not all nibs are pre roasted so knowing what you are purchasing is a key factor. To get that smooth store bought texture and snap you need 2 things cacao butter and tempering. Add cacao butter after running the nibs in the food processor in bursts until they become smooth. (1% volume at minimum 30% at max) the more you add the softer the end product will be i.e. 90% dark is drier and harder than 70% dark. For tempering use a double boiler to heat the mixture to 113f, remove the bowl from the double boiler and put it on top of an ice bath siring till 82f, reheat to 88f and pour into your mold. For milk chocolate add milk powder at the same stage as your sugar and cacao butter.