Ask the Alchemist #23

“I want to make a Chocolate bread. Not a batter bread with just baking soda, but a real, yeasted, chocolate bread. Can you help?” Ask and you shall receive. I expect to hear how it turned out. Chocolate Bread by David Lebovitz ala the Chocolate Alchemist 3/4 cup (180 ml) whole or low-fat milk, heated […]

Ask the Alchemist #22

I want to offer a fairly consistent single-origin products to my customers. In general, which beans do you tend to have a consistent supply of, and which ones are more seasonal or variable? There is no really great answer here.  Which is one of the reasons, I, as Chocolate Alchemy, am here.  Very generally speaking, […]

Ask the Alchemist #21

“What is the best (fill in the blank – cocoa, chocolate, roast profile, recipe, etc)?” I get variations of this question quite a bit.  And in some ways it is a very easy answer (you will get it below) and in others, it’s impossible (or, I’ll get to that below also). And the answer is….. […]

Ask the Alchemist #20

Have you tried the Omega 8004 Nutrition Center Juicer to process chocolate? Could any of its limitations be worked around? I recently purchased one in a bid to drink more vegetable juice but also with the hope that I could use it to process cocoa beans. If not the Omega, possibly the Vita-Prep 3 blender […]

Ask the Alchemist #19

“How do cold Winter temperatures affect the chocolate making process? Are there any considerations I should make for roasting, refining or tempering?” Well, at first, I think this is very obvious – but then when you know the answer to something, it IS obvious. But I also know being caught off guard by cold temperatures, […]



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