Champion Juicer Price increase

If you have been thinking about getting a Champion Juicer NOW is the time.  Plastaket has introduced a MAP policy, so as of April 1 (no joke again – I’m going to get my mileage out of that phrase this year) the new price for the USA will go from $240 to $265.  But until […]

Ask the Alchemist #66

I am trying to find cessium(sic) free cacao beans or nibs.  Any cacao beans or nibs from 2010- or earlier- before fukishima? I don’t have any beans from that time period.   And you are unlikely to find any.  Hurricane Sandy from 2012 wiped out nearly all the back stock that was stored on the USA […]

Ask the Alchemist #65

What were the winning numbers for the Auction? They were: 4956, 5312, and 2300 And before you go looking, I just tell you it was none of the ones I sold.  Sorry all, but thanks so much for the support.

Fresh Cacao Fruits available for Pre-order – Round 2

This time around you have the option of your choice of different sizes, shapes and colors….or take your chance with a discounted price with and “Alchemist’s Choice”. Cacao Fruits Will be taking orders until April 1st…no joke.

Ask the Alchemist #64

One question that is nagging and I can’t find a definitive answer to, stems from my tempering experiments.  Does the humidity level of your cooling location affect sugar bloom when cooling tempered chocolate? After repeatedly finding varying levels of bloom on different pieces of the same batch of chocolate (either swirls of dots, a ‘dusting’ […]

Ask the Alchemist #63

Not sure where else to post this but wondering if water can ruin finished chocolate (not melted) I had packaged up a bunch of chocolate and placed in a cooler that had ice in the bottom. I didnt break the ice bag at all and most of the chocolate was either in cellophane or double […]



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