I apologize if this has been specifically addressed... I looked for posts.
I'm wondering what issues I might deal with if I add some dried herbs or spices or chiles to the melanger while grinding my liquor? My final product will be drinking chocolate so texture is not really an issue since I will not be tempering. My goal is to create, on a larger scale, infused chocolate without having to infuse the milk every time I want to make a flavored drinking chocolate. (e.g., a lavender infused drinking chocolate without the step of milk infusion or adding crushed lavender).
Any reason to think such spices would become infused in the stones in my grinder? (That wouldn't be so nice.)