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

8 Comments

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.

8 Comments

A Podcast?

3 Comments

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.

3 Comments

Ask the Alchemist #254

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Ask the Alchemist #254

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. 

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Ask the Alchemist # 252

4 Comments

Ask the Alchemist # 252

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.

4 Comments