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I’m having some roasting trouble and would love to hear your opinion if you get a chance to respond. I’m using a Klarstein air fryer (1400w) to roast 1 kg of beans at a time.

Ask the Alchemist, Products, Roasting

Tempering, Ask the Alchemist

Ask the Alchemist #253

Tempering, Ask the Alchemist

Is a humidity of 70% too high to temper with?

Tempering, Ask the Alchemist

Ask the Alchemist, Refining and Conching, Tempering

Ask the Alchemist # 252

Ask the Alchemist, Refining and Conching, Tempering

Recently, I've been making honey chocolates (1 c cocoa powder, 1 c coconut oil, and 1/3 c honey) to remarkable success. However, my main issue is that the chocolate get soft (Though not melted) at room temperature, and it can get quite messy when someone picks it up to eat if it's not straight out of the freezer.

Ask the Alchemist, Refining and Conching, Tempering

Ask the Alchemist, Refining and Conching

Ask the Alchemist #251

Ask the Alchemist, Refining and Conching

My question is what is the smallest serving size chocolate you can make in a melanger?

Ask the Alchemist, Refining and Conching

Ask the Alchemist, Cracking and Winnowing, Cocoa Beans, Refining and Conching, Roasting

Ask the Alchemist #250

Ask the Alchemist, Cracking and Winnowing, Cocoa Beans, Refining and Conching, Roasting

Today I am combining a few recent email exchanges. I hope you find it helpful.

Ask the Alchemist, Cracking and Winnowing, Cocoa Beans, Refining and Conching, Roasting

Ask the Alchemist, Tempering

Ask the Alchemist #249

Ask the Alchemist, Tempering

Tempering in the warm months

Ask the Alchemist, Tempering

Ask the Alchemist

Ask the Alchemist #248

Ask the Alchemist

Clarifying your own cocoa butter

Ask the Alchemist

Ask the Alchemist, Recipes from the Laboratory

Ask the Alchemist #247

Ask the Alchemist, Recipes from the Laboratory

I have made a hazelnut paste in my melanger.

Ask the Alchemist, Recipes from the Laboratory

Ask the Alchemist, Roasting

Ask the Alchemist #244

Ask the Alchemist, Roasting

I really love your spider charts. Where do you get them and how do I get the flavors you show? My roasted beans never taste like that.

Ask the Alchemist, Roasting

Roasting, Products, Ask the Alchemist

Ask the Alchemist #243

Roasting, Products, Ask the Alchemist

“My goal is simple,” he once said. “It is complete understanding of the universe, why it is as it is and why it exists at all.” He spent much of his career searching for a way to reconcile Einstein’s theory of relativity with quantum physics and produce a “Theory of Everything.”

Roasting, Products, Ask the Alchemist

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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.