Hello All,
I'm posting again after a long time. I unfortunately had to abandon the idea of Bean to bar due to cost constraints. In order to reduce my cost on machinery i was wondering if its possible to process cocoa powder, cocoa butter and sugar into chocolate using a stone grinder or conch. Also i read somewhere on here that if the cocoa powder is added at the beginning of the refining process the chocolate has a "slick" or "rubbery" mouth feel due to the particle size of the cocoa powder getting even smaller than it already is. Is this true?? If this is the case does it make sense to refine the sugar and butter first and add the cocoa powder at a later stage??
With regards to the formulation i'm guessing i would need to double the amount of cocoa butter to compensate for the fat content lost if i was starting from the bean??
Looking forward to your valuable advice.
Regards
updated by @chirag-bhatia: 04/09/15 17:23:21