Ask the Alchemist #82

From reading your forum and my own experience, your write up on how to tweak the Behmor programming is still confusing. Could you at least add Behmor instructions to each bean. And suggest how far over or under you can go and what it will do to the flavor. I know it should all be […]

Ask the Alchemist #81

i want to buy the new spectra 11 grinder, but i want to do some dry grinding with it. (throw in some sugar and after that some cocoa nibs and refine them). after that is done, i want to add the rest of the ingredients; cocoa butter and milk powder.(because i want to make milk […]

Tempering test

Calling all Novices, Apprentices and Alchemists that have tempering machines, available chocolate and would be willing to take part in a simple experiment for me.  The test is pretty simple, but will require a couple days of uninterupted use of the unit. Please write to me (don’t post here) at alchemist (at) chocolatealchemy (dot) com.  […]

PhD in Chocolate

I very rarely put this kind of thing up.  World news that does not relate directly or really even indirectly to making chocolate at home (at least on the short term), but this is too neat. Cambridge University of Cambridge is looking for a Studentship in Chocolate. The goal?  From what I can read, they […]

Ask the Alchemist #80

I´m trying to replicate your Aether winnower, by the way, thanks for putting together such a nice piece of work! I wonder what are the sizes of the two acrylic boxes that hold the husks. Thanks. To be ornery, I don’t use acrylic boxes. They are polycarbonate. Next question….Oh wait…you didn’t even ask a question….Still, […]

Ask the Alchemist #79

How stable is chocolate tempered and non tempered? After removing finished chocolate from the melanger , can or should chocolate be tempered first or can it be put in ziplock bags straight from melanger ? Welcome back for the continuation of our story. Before we continue, here is a photo of some fresh and month […]



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