Ask the Alchemist #18

“I am wondering how much waste to plan for when winnowing cocoa beans into nibs so I can plan accordingly with the beans. How does this affect ordering pre-cracked and winnowed nibs from you? “ Very generally speaking, the husk accounts for about 20-25% of the mass of the cocoa bean.  So, if you have […]

Ask the Alchemist #17

“I have been wanting to make truffles for the holidays with my homemade chocolate. Do you have a good recipe you can share?” Sure. For as fancy and awe inspiring as truffles can be, they are actually quite simple to make – with a few handy tips, pointers and techniques. First, a very standard recipe […]

Ask the Alchemist #16

Hi, I have just been put on a salycilate and amine free diet, and was already gluten intolerant. I miss my chocolate!!! I can have carob. The only difficulty there is that I can only have sunflower, safflower or canola oils which rule out buying commercially made carob chocolate. I was wondering if it is […]

Ask the Alchemist #15

Something is really bothering me about the Melangers. A Router Speed Control 115V 15A for 3 HP routers costs no more than $50. Why does Santha charge an exorbitant price of $306.00 more than the $489.00 Spectra 11 – 110 V for those 2 features? Something is not right in their engineering department. this means […]

Chuao is back…..

Deep, heady, rich, alluring.  Do I have you yet?  Sometimes a chocolate’s gestalt’s impression is what lingers, and that’s the case here.  If you know Chuao, then you are probably not too surprised by this description.  If you don’t know Chuao, might I suggest, that if at all possible, get acquainted.  Ok, that is about […]



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