I might have a rare problem in that I extract my own cocoa butter using a screw press. The machine serves the purpose of making chocolate. The problem I am left with is doing something with the cocoa solids it removes.
The solids crumble into flakes, which I can grind down a bit using the wet grinder. I just add about two cups at a time to the grinder and run it about 20 minutes. At that point it is fine enough to bake with or use in making chocolate syrup, but not fine enough to mix into liquids, or in this particular case, ice cream.
A local dairy would like to give me the business of producing cocoa powder, but it must be fine enough to dissolve in their ice cream mix. According to the manager, the cocoa I produce is too coarse and shows up grainy in the ice cream. I am not sure what particle size you would find in say, Hershey's, but apparently I am not there.
Does anyone know of any economical solution for this? We have a Kitchenaid stand mixer and I've been looking at the grain mill which makes flour from grains, but I don't know if that would grind it fine enough or not. If not that mill, would any other commercially available mill work?
updated by @mark-allan: 04/09/15 08:12:14PM