Ask the Alchemist #195

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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?

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Ask the Alchemist #194

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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.

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I present to you a new Roaster

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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. 

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Ask the Alchemist #193

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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?

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Ask the Alchemist #191

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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.

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New Beans - Trifecta of Peru

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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.

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Ask the Alchemist #190

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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.

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Ask the Alchemist #189

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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?

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