I am trying to make chocolate in following steps-
Take cocoa powder (unsweetened) and powdered sugar. Grind them. Add Regular (unsalted) melted butter, mix them for long. And pour them in moulds.
But the chocolate does not settle, even after keeping it in a refrigerator. Tempering will not help, as it works only for chocolate made with cocoa butter.
What steps I must do to get a chocolate that settles?