I've been trying out batches using organic cane sugar instead of the honey I am used to using. The first batch was quite gritty so i stone ground the sugar in the second batch overnight, it still seemed a little gritty so I also used a vitamix to process through it and it seemed fine so I used it but still have that gritty texture in the chocolate.
How do you get sugar to a consistency that will be smooth in the final product?
updated by @rawchocolatelife: 04/15/16 10:26:08