Ask the Alchemist #28

Do I have to use all that equipment for making chocolate? Can’t I just use (fill in this or that random appliance)?” Ok, so first off, I cobbled this one together because I get this about once a week at least. The appliance changes, but you get the gist of it. And almost always, it […]

Ask the Alchemist #27

If you are making chocolate at home how can you make sure (if at all) that any harmful bacteria is killed as you can’t heat the chocolate to 165 F/75 C or above as this would ruin the chocolate. I suppose I could always heat the milk with the cocoa butter to the required temp […]

Ask the Alchemist #26

What factors affect refining time for chocolate, and what are some different ways to tell if it is done? Are there ways to speed it up or extend it if needed?All good, common questions that have pretty straightforward, albeit, somewhat less than perfectly helpful answers most people want. Forewarned….. I guess the first thing that […]

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Alchemical Formulations
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