If you don’t have chocolate on the mind yet, you soon will with Valentine’s Day quickly approaching. And while there’s plenty of trendy treats out there–think mushroom chocolate bars and a $375 spiked hot chocolate–there’s nothing quite like keeping it simple with classic cacoa flavors and traditional cooking methods. Which is exactly the mindset behind the Institute of Culinary Education’s bean-to-bar chocolate lab, the first in the nation. James Beard Award-winning chef and ICE’s Creative Director/head of the chocolate lab, recently gave us a private lesson in chocolate making, from roasting and crushing the beans to tempering the final product. Ahead, watch this entire tutorial and learn about the machinery that makes it happen, what makes “real” chocolate real, and how you can get in on the action in the lab.