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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. 

Related Reads:

Chocolate and Water FAQ

An Update on John's experiments with honey and chocolate

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!

Have More Questions? Check out our text series!