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I was trying to mix cocoa powder into melted butter but instead of mixing in it had a grainy texture and wouldn't dissolve. The butter was still hot and it was only melted not boiled.

I use Heintz cocoa powder which I have used before with no problems.

I am however using a new kind of butter. Can increased moisture content or fat content in the butter cause this?

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    What do you mean by "mixing"? Cocoa powder, from what I've read here, does not dissolve, so it's going to stay grainy. – Catija Jun 12 '15 at 20:28
  • @Catija I may be wrong but my understanding is that cocoa powder doesn't dissolve in water. If that is correct, the water content of the butter could possibly make a difference. – Cindy Jun 12 '15 at 20:51
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As others have noted, cocoa powder doesn't "dissolve"; it just becomes an emulsion in the carrier. Changing the water/fat content of the carrier could certainly change whether the cocoa particles stick together or spread out, changing whether they emulsify.

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