Ask the Alchemist #40 and close dates

Before I get to my weekly Ask the Alchemist, I want to let everyone know a few dates that Chocolate Alchemy will be partly closed. I will still be taking order, but I will not be responding to any e-mails or filling/shipping any orders as I will be out on the trail with my daughter […]

Ask the Alchemist #39

Do I have to use lecithin, vanilla and preservatives in my chocolate? How and when do I add them? First and foremost, you don’t have to add anything more than sugar to make chocolate (assuming we are not talking “baker’s chocolate”). And you absolutely don’t have to add any nebulous preservatives. Chocolate does not go […]

Ask the Alchemist #38

Don’t you make chocolate out of cocoa powder? Can’t I just heat it with sugar and cocoa butter to dissolve the sugar? No. No. There. Are we done? I didn’t think so. To the best of my understanding, no one makes chocolate from cocoa powder commercially. I’m not sure where the idea has surfaced. Maybe […]

Ask the Alchemist #37 and Chuao is back for a limited time

First off, I am moving Ask the Alchemist to Thursdays. Next, I have a very limited supply of Venezuelan Chuao (3 bags) available for wholesale only, by the bag. Finally, on to our question. As I’ve discovered chocolate is so surprisingly similar to coffee in that I’m finding beans from different regions taste differently. Also […]



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