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I have a question about tempering which answer I can’t find anywhere and I’m hoping you can help. Simply, why are the tempering temperatures have to be different for dark, milk and white chocolate? Is it because of the greater amount of cocoa butter in the milk and white chocolates?

Ask the Alchemist, Tempering

Ask the Alchemist, Alchemist's Musings, Cocoa Beans

Ask the Alchemist #268

Ask the Alchemist, Alchemist's Musings, Cocoa Beans

One thing I can’t find an answer about is how I should go about sorting my beans. I have tried a bunch of different ways and nothing really seems to improve my chocolate every time. I see so many chocolate makers sorting but just can’t figure it out. Please help!!

Ask the Alchemist, Alchemist's Musings, Cocoa Beans

Ask the Alchemist, Grinding, Cracking & Winnowing

Ask the Alchemist #267

Ask the Alchemist, Grinding, Cracking & Winnowing

1. If I am using the melanger to make Dark Chocolate, I do not make chocolate liquor correct? I just use the roasted/cracked/winnowed cacao nibs and put them directly into the melanger? When would I need to make chocolate liquor?

Ask the Alchemist, Grinding, Cracking & Winnowing

Grinding, Refining and Conching, Recipes from the Laboratory, Ask the Alchemist, Alchemist's Musings

Ask the Alchemist #266

Grinding, Refining and Conching, Recipes from the Laboratory, Ask the Alchemist, Alchemist's Musings

I would appreciate if you could provide any specific bean recommendation to make milk chocolate.

Grinding, Refining and Conching, Recipes from the Laboratory, Ask the Alchemist, Alchemist's Musings

Tempering, Ask the Alchemist

Ask the Alchemist #265

Tempering, Ask the Alchemist

How do we store chocolate that is coming out of the Melanger? Does it have to be tempered first? Or can we just pour it into a container? I can’t seem to find the answer.

Tempering, Ask the Alchemist

Ask the Alchemist, Tempering

Ask the Alchemist #263

Ask the Alchemist, Tempering

I make ganache and if you let it set and if you don't make it with a lot of cream it can set up nicely. So my question is this. Why no wet ingredients if you know how to incorporate them like in making ganache?

Ask the Alchemist, Tempering

Ask the Alchemist, Cocoa Beans

Ask the Alchemist #262

Ask the Alchemist, Cocoa Beans

I attended the NW Chocolate Festival and wanted to follow up with you on a few things:

Ask the Alchemist, Cocoa Beans

Ask the Alchemist, Alchemist's Musings

Ask the Alchemist #260

Ask the Alchemist, Alchemist's Musings

Love this channel. I've yet to see anyone skilled enough to produce a quality video making dark milk chocolate without using caster sugar. Using Honey, maple or coconut sugar. Do you reckon you could think about doing such a video in the future?

Ask the Alchemist, Alchemist's Musings

Ask the Alchemist #259

Ask the Alchemist, Alchemist's Musings

Do I have to proof my nibs and sugar before starting my chocolate? I’m worried about caramelizing the sugars and getting off flavors that are not true to the bean.

Ask the Alchemist, Alchemist's Musings

Ask the Alchemist, Cocoa Beans

Ask the Alchemist #258 and A Quadfecta from Mexico

Ask the Alchemist, Cocoa Beans

How should I roast beans from Mexico?

Ask the Alchemist, Cocoa Beans

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Ask The Alchemist Video Series

The Alchemist is always waiting for your questions and for over a decade has been giving in depth answers to the many common stumbling blocks, problems and fine details Chocolate Makers face daily. In this series we cherry pick some topics that need deeper dives or would be better illustrated from his text series "Ask The Alchemist" which is a mainstay of the site.