You need to begin with cocoa liquor, and partially defat it somehow (most use high pressure hydraulic presses). That resluts in a very hard wheel of mostly cocoa solids that needs to be ground up into a powder. Adding cocoa butter back sort of defeats the purpose of taking it out in the first place. adding liquid sweeteners to chocolate is always a hard thing to do. adding a liquid sweetener to defatted cocoa powder - depending on how defatted it really is - can be much easier (think chocolate syrup)

What are your thoughts aboutmaking chocolate from cacao powder + cocoa butter + liquid sweetener?

What is the resulting quality of chocolate?
Does it require grinding or conching?
Can you layout or direct me to a basic recipe for ratios of powder-butter-sweetener?

Thanks!