New Products and a new Origin

First there is a new origin.  Organic Uganda.  Dry tannins offset by a good backbone of chocolate. I also have an old favorite back.  The smaller size Escali Scale. Plus there is a new IR Thermometer.  I’ve absolutely fallen in love with this for roasting, grinding and tempering. And finally, for the newest, most exciting […]

Ask the Alchemist #69

Chocolate molds, better ones anyway, are made with polycarbonate, which generally contains BPA or a related chemical. These chemicals have gotten a lot of press for mimicking hormones. I have seen some BPA free molds but they’re still a rarity. Does BPA enter the chocolate during molding? Is contact too brief? Temps too low? Or […]

Ask the Alchemist #68

Thanks to you, I am now winnowing my own beans. I LOVE the Slyph. Thank you!! To crack and feed the beans, I am using the champion juicer like you use for the Aether. I’m not complaining, but I’ve noticed that my nibs, although basically free of husk, don’t quite look as nice as the […]

Ask the Alchemist #67

Hey I am interested in the chocolate winnower. I saw that it didn’t include a shop vacuum, and wondered what kind of shop vacuum you recommend/used for testing? Also how did you arrive at your pipe diameters? I would like to know in case we decide to increase the total output. The answers to these […]

Cocoa pods

Just a reminder that this is the last day for ordering Cocoa pods.  Then it will be another month or so.  No fooling 🙂 And as I keep forgetting to mention, I’ve had really good luck drying the whole pods.  I accidentally let a couple in my refrigerator, wrapped in the paper they come in, […]



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