welcome to DC!
research my friend, research. I am not 100% sure what you would come up with with your method...
Chocolate takes a LOT of preparation and milling/grinding. For your preparation, you might want to reverse engineer the Dutch method
Courtesy of wiki
To make 1 kg (2.2 pounds) of chocolate
, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are washed and roasted. Next they are de-hulled by a "nibber" machine that also removes the germ
. The nibs are ground between three sets of stones into a thick creamy paste. This "liquor" is converted to cocoa powder by removing part of its fatty oils
(the "cocoa butter
") using a hydraulic press
or the Broma process
. This process produces around 50% cocoa butter
and 50% cocoa powder. Standard cocoa powder has a fat content of approximately 10-12 percent. The extracted fatty oils
are used in confectionery
, and cosmetics.
Adding an alkali
produces Dutch process
cocoa powder, which is less acidic, darker and more mellow in flavour than what is generally available in most of the world. Regular (nonalkalized) cocoa is acidic, so when added to an alkaline ingredient like baking soda, the two react and leave a byproduct.