Ask the Alchemist #137

Chocolate Alchemist, why did you decide to write a chocolate blog? Huh? That’s in English, but I just don’t understand it. Huh? What chocolate blog? I’ve never written a chocolate blog. What are you talking about? Oh, and who is the Chocolate Alchemist? Confused yet? Ok, I confess. That response was exaggerated. But it is […]

Mythbusters, makers and chocolate

I admit it and am proud of the fact that I am a huge Mythbusters fan. And it saddens me greatly to hear that they have been canceled and their upcoming season will be their last. Why? Adam and Jamie have been a fixture around here. What and how they do what they do. They […]

Northwest Chocolate Festival and two new beans

We will be closed and away starting Wednesday 9/30/15 – Sunday 10/4/15 at the Northwest Chocolate Festival.  Please let me know if you will be there.  I’d love to meet up!  If in doubt, look for the kilt and vest – I should not be hard to find. No orders will be processed during that […]

Ask the Alchemist #121

Who do you look up to? Ok, this one is sort of out of left field. It’s a valid question. And one person jumps to mind. It isn’t an importer or farmer. Nor a chocolate confectioner. It is not a chocolate maker, or equipment maker. In fact they are not even anyone associated with the […]

Ask the Alchemist #109

You said you should roast criollo delicately but you also say in some of your reviews for criollo beans that they should be roasted fully. Isn’t that a contradiction? Thanks for the question. That is a great follow up to last week’s question. To answer your question, no, it’s not a contradiction. You knew I […]

Ask the Alchemist #99

In making chocolate cream ganache for truffle centers, I have in the past followed directions to put the freshly made ganache in the refrigerator to firm up for center rolling. I recently have read where that is bad. It is better for crystal formation to let it set up at cool room temp for a […]

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Alchemical Formulations
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