Ask the Alchemist #10 – Halloween edition

“Flying winged creatures, webs, creepy crawly things, dry ice and that eerie fog it makes – how is this about chocolate?” Ok, I admit it – it’s kind of a forced question – but it works for the day and it’s a good subject. Really, it all comes down to one thing – Cocoa moths. […]

Ask the Alchemist #9

What recipe should I use for making my chocolate? Can I change recipes I find on your site?   Caution: Rambling Alchemist ahead In some ways that is an easy question, and some ways really hard. Starting with the second part of the question, yes, of course you can change any recipe you find on […]

Ask the Alchemist #8

What are Direct Trade beans and how is this different from Fair Trade and Organic Certified? First off, that question is mixing the proverbial apples and oranges. How a bean is purchased has no relation to whether it is organic or not. The only relationship they share is that both have the potential for certification. […]

Ask the Alchemist #7

Why can’t I add water to dissolve my sugar when making chocolate and skip using a melanger altogether? I rather like this question because it is not ‘can I dissolve my sugar in water when making chocolate?’. It implies you understand that you cannot use water in chocolate making. Fantastic. But why? Good question. Basically […]

Ask the Alchemist #6

Short answers on Roasting I ended my roast and realized the beans were not fully roasted. What will happen if I roast them further? They will get hot again. Seriously, you can try and re-roast them, as you having nothing to lose, but the odds are you won’t get a perfectly roasted bean. Why? Because, […]

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