I just looked at the post by John where he clarifies that you can not make chocolate with chocolate powder, this seems logic in the sense of "mixing them all togheter" you dont get to the necessary fine-ness. in this chocolate-hazelnut spread recepie chocolate powder is a part of the ingredients, I just want to understand why its ok there? (I am assuming to better calculate the cacao butter amount) Will the fineness be ok and will the melanger still make the powder more fine?
hope its clear:) thanks for input!
Last Edit: Jan 21, 2019 17:29:32 GMT -5 by flori1234
In that post, he says that you can make chocolate from cocoa powder, just that it's not very good. Some (many?) large industrial chocolate makers separate the cocoa powder from the cocoa butter, refine the powder, and the recombine to make chocolate, so it is possible. To do this at home, as he mentions in that post, you'd still need to refine it all in a stone grinder--you can't just mix it together and expect to have a smooth chocolate.
It's the same thing with the hazelnut spread. Since everything--including the cocoa powder--is being refined in a stone grinder, it can be ground smooth.