Chocolate Kit of the Month Club

Comment

Chocolate Kit of the Month Club

Have you heard about those new fancy meal services like Blue apron that delivers pre-portioned ingredients right to your door every week or month and you just have to follow the recipe and cook it up for a fresh meal?

Well, this is Chocolate Alchemy's version.  I have put together everything you need (minus the Melanger) to make chocolate on a monthly basis and get your fix of fresh homemade chocolate!

Roasted cocoa nibs, sugar, and other ingredients as needed - all weighed out and ready to go.

And it is Subscription based (that's the club part) so you only need to order once and it shows up until you decide to stop it.

There are lots of details so check them out.  

Chocolate Making kit of the Month Club

In addition, since we brought the software online to offer Subscriptions, you can now get a steady supply ofBrewing cocoa at whatever frequency you desire....with a discount for subscribing.

What do you think?  Is there anything else you want to to show up to your door every week or month?

That goes doubly true for an issues you find.  It's new software after all.

Please let me know.

Comment

Ask the Alchemist #201

Comment

Ask the Alchemist #201

Is testing the moisture level of the beans before roasting needed? I thought it may help cut back on the dry phase stage to insure you don't over roast. It's just I've seen coffee roasters do it.

Comment

Ask the Alchemist #199

Comment

Ask the Alchemist #199

Could I ask your opinion about how the Gourmia compare to the Behmor roaster? I'm thinking of getting either from you. I'm hoping to roast both cacao and coffee beans.

Comment

Ask the Alchemist #198

Comment

Ask the Alchemist #198

In one of your articles you mentioned you like silk tempering more than chocolate seed tempering because of the strength of type V crystals in tempered cocoa butter. Can a chocolate tempered with chocolate seed have a chance of blooming because of the seed? I'm not sure if my last question made any sense but all I'm trying to understand is why chocolate seed crystals are not as good as silk seed crystals?   

Comment

Ask the Alchemist #197

1 Comment

Ask the Alchemist #197

Here's where I am coming from. I made a batch of 73% chocolate using the Lam Dong beans from Vietnam. The tropical fruity taste and tangy hints are excellent in this chocolate. It peaks about 4-5 seconds after placing it in your mouth and lasts about 4 seconds - it was heavenly. However, I found this fruity tang peaked on the second or third day after making the chocolate and then declined in intensity after that. I had placed the batch in a plastic container and sealed it but there was a lot of air space. So, how do you preserve this little piece of heaven? Tighter sealing? Freezing? or just accept it does not last long? I checked your answers, and did not see anything on storage of chocolate.

1 Comment

Ask the Alchemist #196

2 Comments

Ask the Alchemist #196

I can’t get tempering down. I follow everything but no matter what my chocolate blooms.  Here is my last batch.  I am being super careful and using the syringe you recommend or a small ladle so it is perfect.  Could my nibs be bad or the cocoa butter I added be defective?

2 Comments

Ask the Alchemist #195

1 Comment

Ask the Alchemist #195

I am really sorry but I keep reading all the different ways I can temper and I am so confused.  I don’t know which way to pick.  It does not make sense that they can all work.  How should I temper my chocolate and do I have to do it right out of the melanger?  Will it be ruined if I don’t?

1 Comment

Ask the Alchemist #194

8 Comments

Ask the Alchemist #194

Coming from a coffee roasting background, it's difficult to get away from the roasting precision requirements and theory minutia.  I keep telling myself, its not as important with cacao beans, but I still get a little lost trying to plan out what I'm going to do.

8 Comments

I present to you a new Roaster

Comment

I present to you a new Roaster

These are the kind of announcements I live for.  Don't get me wrong, I like offering new beans.  But they are ephemeral.  Equipment though.  I love that because it gives you more arrows in your chocolate making quiver. 

Comment

Ask the Alchemist #193

Comment

Ask the Alchemist #193

What is your experience how the growers are treating their crops

with toxic pesticides, herbicides, fungicides and low quality chemical

fertilizers? Like Avocados being one of the least sprayed and Tomatoes

one of the most toxic sprayed. And must be eaten as organically grown.

Where do you place yorr Cacao Beans?

Comment

Ask the Alchemist #191

2 Comments

Ask the Alchemist #191

Is 'Behmor' impossible to adjust temperature in any profiles?
I read your articles of Behmor and all I could see was the 'Power(%)' of heat and time.
Not exact temperature.
So it looks as if I can roast beans with fixed profiles only.
Because I like to roast with flexible (manual?) temperature and time running.

2 Comments

New Beans - Trifecta of Peru

Comment

New Beans - Trifecta of Peru

Can you have too much of a good thing?  With these three new beans that brings your choices for Peru to 7.  That's just crazy but I have no control when it come to passing up good beans.  And all of them are certified Organic.

Comment

Ask the Alchemist #190

Comment

Ask the Alchemist #190

I use a Chocovision Delta to temper chocolate and have two questions:

(1) In using the seeding method (with tempered chocolate from the bag or from a bar of the same chocolate), I learned that it doesn't take very much seed for the chocolate to test as in temper--not the 30% or so that many (most?) people recommend.

Comment

Ask the Alchemist #189

2 Comments

Ask the Alchemist #189

I'm interested in buying your winnower but I am going to use the crankandstein instead of the champion to crack my beans. I noticed your winnower is connected to a champion. For lack of better words, what are my options here?

2 Comments

Ask the Alchemist #188

4 Comments

Ask the Alchemist #188

I have tried making a milk chocolate with coconut milk powder but it is really soft and it is driving me crazy.  I want the flavor really strong so I used 35% coconut power but it won’t set up.  Should I use less cocoa butter?  I put in about 8 oz to a two pound batch.  I’ve even tried tempering it and it stays soft. 

It looks like you ended up with the perfect storm of a recipe to just not behave in a cooperative fashion.  You both have too much fat in the recipe and too much of it is coconut oil.    Let’s see if we can get you a good coconut milk chocolate recipe that is still strongly flavored.

4 Comments

Ask the Alchemist #187

Comment

Ask the Alchemist #187

Have you seen any stone grinders (of similar size) with more metal than plastic in the center bearing shaft?    We are trying to shy away from as much plastic as possible. The Delrin (= polyformaldehyde) does not seem so friendly either. 

 There is nothing unfriendly about Delrin.  The poly makes ALL the difference. 

Comment