Ask the Alchemist #265

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Ask the Alchemist #265

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.

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Ask the Alchemist #264

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Ask the Alchemist #264

First of all I want to thank you for the incredibly useful free content on your website.  It is a mixed blessing in that I seem to be frozen with indecision where to start.  I’m sure you have gone over this but what do you suggest?  How do I get started making chocolate?

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Ask the Alchemist #263

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Ask the Alchemist #263

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?

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Holiday this and that

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Holiday this and that

 Hey everyone and welcome to the holiday rush.  I say this every year but please be patient with your orders.  We are getting them out as fast as we can but they are coming in even faster than we anticipated.  I KNOW the order confirmations say 1-3 days, but it is currently taking that to just get to them and then that again to get them out.  Writing to ask just takes time away from packing them.

Let’s keep on with the Holidays and whatnot.

Testing and evaluation beans are available again.

Gift Certificates are a great way to get your chocolate maker something when you don’t know what they need or want.

There continues to be free shipping on FULL USPS flat rate boxes if you stuff them with ONLY beans, nibs or brewing cocoa.

The IR thermometer we have in stock has been discontinued so the 3 dozen we have is it.

The digital thermocouple, after many months, is back in stock.

That is all for now folks.

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Ask the Alchemist #260

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Ask the Alchemist #260

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?

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Ask the Alchemist #259

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Ask the Alchemist #259

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.

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A Podcast?

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A Podcast?

My media minion has talked me into a podcast and one episode this season is going to be answering your questions. So we need questions.

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