Ask the Alchemist #50

I got a bean from you that you said was milder … I thought you had mentioned that criollo was more difficult to make chocolate than Forestaro or Trinitario. but from what i’ve been reading, criollo is more mild b/c less polyphenols. Shouldn’t this make it easier to make chocolate from? I’m finding my criollo […]

Cocoa vs Cacao – Adult supervison recommended

First off, I get this a lot.  i.e. what is the difference?  Very simple really.  English vs Spanish. Next, someone shared this with me and I just had to share it.  And we are are all adults here?  Right.  Ok, close enough.  Remember.  Adult supervision recommended.  No, really.  Don’t say I didn’t warn you. Enjoy! […]

Ask the Alchemist #49

Will you be at the NW Chocolate Festival No.  I dislocated my knee last weekend and that just won’t be possible. My chocolate bloomed.  Is it ruined?  Can I temper it again? No, it is not ruined.  You can temper it as many times as you like.  It is like asking if once your ice […]

Ask the Alchemist #48

Is the Puruvian bean a slightly less oily bean? The liquor was decidedly thicker than my Conacado. This is not something I keep track of currently, but painting with a rather broad brush, being a Criollo, it would tend toward having a lower cocoa butter content. That said, the observation and conclusion you are drawing […]

Ask the Alchemist #47

You say the efficiency on your winnowers re 75-82%. As others say 99-100%, I’m sure I am not understanding something because can’t believe you would sell something that doesn’t work that well. Can you explain what is going on. Lovely question. The crux of the issue is that one number does not do justice to […]

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