Grinding cocoa nibs. The friction between rotating burrs creates heat that enable melting of butter. Lowering the rotating speed will create less heat but still enough to melt the butter. Lowering the speed to point that it will create very minimal or no heat at all is not economically feasible. Reasons why a home made cocoa powder is not possible. Even pounding the nibs in mortar and pestle will result to cocoa liquor.
To make cocoa powder, cocoa nibs are ground to make a liquor. Treated with alkaline then passed through a cocoa press to expel the butter. The remaining solids are then ground into cocoa powder. When the butter is expelled from the nibs, the nibs can retain its solid form while passing through the mill.
After years of observation, I realized that a homemade cocoa powder is feasible. It can be done without the alkalinization process and without the use of pressing machine. Sorry! It took me years.
Prepare the cocoa liquor using the tabliya making method.
Let the liquor cool and reach the gel-like consistency. Cooling may take one to three days depending on weather condition. Three days during hot summer months and one day only during cold “ber” months.
If added sugar is desired. Add one part sugar (white or brown) to every one part cocoa liquor. Mix well. Mold using pulvoron molder or mold into sphere by hand. For pure cacoa powder. Mold the cocoa liquor by hand.
Set aside to harden. Then pack in polypropylene bags or other air tight container. Store at room temperature for at least one moth.
Pound the cocoa tablets or balls in mortar and pestle. Pound one piece at a time and do it gently otherwise hard force and long pounding time will melt the product.
Pack and store.
Note: This is not an instant cocoa powder. To prepare, 1) add water and boil, 2) add hot water and milk and whip using Yo yo whisk, add milk and hot water and mix using electric blender.