Right now there are only a few videos but as this series grows you may find it easier to just hop over to our youtube channel and subscribe for timely updates!
ATA #1 - Can I add Honey, Maple Syrup or Agave to my chocolate during tempering?
This week The Alchemist answers an often asked question about if you can add honey, maple syrup or agave syrup to your homemade chocolate at the tempering stage.
ATA #2 - How do you evaluate cocoa beans?
This week, The Alchemist answers an often asked question how he evaluates if older beans are still good for sale. You also get to see behind the curtain on how he makes the bean review spider charts and for bonus points get to see how he reacts to some of the worst tasting chocolate he’s had!
ATA #3 - Questions about craft chocolate, type 6 crystals, and tempering machines
We wanted a way to get more of your questions answered in video form so we simplified the format of Ask The Alchemist to be just John riffing on questions. Which is kinda his wheelhouse. So welcome to the pared down, simplified new format for Ask the Alchemist. We recorded 5 of these last trip so there will be more over the coming weeks.