PhD in Chocolate

I very rarely put this kind of thing up.  World news that does not relate directly or really even indirectly to making chocolate at home (at least on the short term), but this is too neat. Cambridge University of Cambridge is looking for a Studentship in Chocolate. The goal?  From what I can read, they […]

Ask the Alchemist #79

How stable is chocolate tempered and non tempered? After removing finished chocolate from the melanger , can or should chocolate be tempered first or can it be put in ziplock bags straight from melanger ? Welcome back for the continuation of our story. Before we continue, here is a photo of some fresh and month […]

Raffle tickets to Hawaii

How would you like to go to Kauai Hawaii for a week?  There is cocoa there you know.  That is the Grand prize for this raffle. GRAND PRIZE: A Hawaiian vacation.  It includes airfare for two (up to $600/each) and a week long stay in a beachfront Condo on Kauai that sleeps four.  $3200 value. […]

The Holidays

Hi Everyone.  Just a few quick notes. First off, if you are still looking for that last minute gift item, I have Gift Certificates available. Next,  and hold on to your socks (stockings?), I have a line of Cacao Fruit.  As in fresh Cacao pods. I am looking at bringing some in.  Noting that they […]

Ask the Alchemist #58

Hi, I am using chocolate chips for tempering, since it is kind of thick for coating I wonder if I can add cocoa butter to help liquify it? I’m not 100% sure what you mean, but I think I get the basic idea. It sounds like you are using chocolate chips to coat something with […]

Ask the Alchemist #51

I have not yet tried making chocolate. I’ve just been trying to research it as much as possible before I begin the process. I originally was going to grind cocoa nibs and try to make my own chocolate that way. But as I’ve continued to research there is just so much work involved in that […]

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