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 […]

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 […]



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