Ask the Alchemist #161

Level: Apprentice Read time: 7 minutes I have been making a batch of chocolate over and over.  It is sharp and astringent.  I think I keep over roasting it but nothing works.  I have tried roasting from 250 to 300 degrees for 15-30 minutes.  What am I doing wrong?   Somewhere along the line the […]

Ask the Alchemist #160

Level: Apprentice Read time: 4 minutes After winnowing I was told to remove all excess of twigs from the nibs (which is the root of each bean- see picture attached) otherwise my chocolate would be bitter! The task is huge!!! We can only remove 2 pounds per hour per person so for me it is […]

Ask the Alchemist #159

Level: Alchemist Read time: 8 minutes. Would you have a graph showing the temperatures at which type V crystals melt for different chocolates? Part two If you have not read last week’s answer, go ahead and read it.  I’ll wait. Good.  You are up to speed?  Good.  Let us proceed. One of the big problems […]

Ask the Alchemist #158

Would you have a graph showing the temperatures at which type V crystals melt for different chocolates? I get this or some variation of this question once a month it seems.  It is totally understandable.  It would be really great to know that if you have a 60% chocolate, you look it up on a […]

Ask the Alchemist #157

How do I make cold brewed cocoa? Only as of late have I experimented with this. First off you can use any of the Brewing cocoas. Combine a couple heaping tablespoons in a pint of cold water, give it a shake and let it set for a day, then strain it off.  It could hardly […]

Ask the Alchemist #156

If one buys the oil expeller for making cocoa butter, which bean type would you recommend that might counteract to a small degree the astringency/metallic taste that I am getting with my chocolate.  I realize there are other factors that are contributing to this taste, most probably, but I thought it might be a place […]

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