Ask the Alchemist #230

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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

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Ask the Alchemist #229

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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.

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Ask the Alchemist #226

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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.

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Ask the Alchemist #222

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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:

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Ask the Alchemist #217

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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.

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Ask the Alchemist #216

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Ask the Alchemist #216

How can I make chocolate with honey? -- 'The Updated Answer'

So why am I going to answer it again?  It boils down to the scientific method.  Science, good science, by its nature changes and evolves as we learn new things.  It does not necessarily  invalidate previous findings completely.  It refines it and fine tunes it.  To that end, I have somewhat a new answer to this question in that it appears (note the disclaimer for future updates of failure) that I have successfully tempered chocolate with honey in it.

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