Ask the Alchemist #233

Comment

Ask the Alchemist #233

I’ve read all your posts about profile roasting but I’m still not sure where to start.  Can you give me just a basic profile that will work for all beans?

Comment

Ask the Alchemist #230

Comment

Ask the Alchemist #230

I make a 75% dark chocolate using cocoa nibs, cocoa butter and coconut sugar. It's very nice but I would like to make a lower % chocolate for my customers who prefer a less intense chocolate experience

Comment

Ask the Alchemist #229

Comment

Ask the Alchemist #229

This week I want to review and put in one place how time relates to chocolate making.  What you are going to see again is that there is a range, and there is no cut and dry X length of time it takes to make chocolate from the bean.

Comment

Ask the Alchemist #226

2 Comments

Ask the Alchemist #226

I have recently had the chance to experiment with a very powerful 10 tray combo/convection oven. I was really excited about all the features but the results I have got so far have been disastrous! So I would be really grateful for your thoughts on resolving this mystery.

2 Comments

Ask the Alchemist #222

5 Comments

Ask the Alchemist #222

It is about aging or blocking the chocolate right after the melanger/conching.
I have always blocked them untempered for about 2 weeks before melting them for use. But I heard some professional chefs said they age them in tempered form.
Questions:

5 Comments

Ask the Alchemist #217

4 Comments

Ask the Alchemist #217

I have been playing with trying to control my roasts with the Gourmia and was having a lot of trouble getting the temps to hit about 212 at 10 minutes, and then tamping down the temperature for the development phase.

4 Comments