I was checking some sites on how to make chocolate myself. I should start with mixing cocoa butter, cocoa powder and sugar (and milk powder if I would make milk chocolate). Most sites mention "sugar". I'm assuming those are talking about granulated sugar. I've also found a few sites that call for powdered sugar.
Since granulated sugar has larger particles, I guess it takes longer to be completely melted. But I believe it would happen (so the chocolate would not turn out grainy). Powdered sugar has smaller particles, so it should be absorbed rather quickly. However, there is also some starch added. Would this have an effect on the chocolate? Or is the amount too small for that?
(After the mixing it together, I should melt and temper it, with adding some existing chocolate.)
So, does the type of sugar make a difference in the taste or structure of my self-made chocolate?