Ask the Alchemist #165

Level: Novice Read time: 3 minutes I am confused about the issue of “burning” or “scorching” chocolate. It is widely advised that when melting chocolate for tempering, one should not let it get above 120º F or else the chocolate will be irreparably damaged and will not be able to be tempered.  However, while grinding […]

Ask the Alchemist #164

Level:  Apprentice Read time: 7 minutes What is your opinion on the use of cocoa butter?  Can you suggest how much I should add?  I don’t want to add too much or too little. It seems like if you have 4 chocolate makers in a room, you will have 6 opinions on its use.  And […]

Ask the Alchemist #163

Level: Alchemist Read time: 9 minutes We roast 300g (10 oz or so) in our Genecafe. We are trying a new batch at 350 F for 15 minutes, and one for 20 minutes. The beans start to pop really quickly after we start (around 3 minutes) though, is this unusual? Also, after roasting, some beans […]

Ask the Alchemist #162

Level: Alchemist Read time: 6 minutes I really want to make chocolate with honey. I’ve seen it out there so it must be possible.  How can I do it? Not really.  Every chocolate with honey out there I have found has turned out to only seem like chocolate.  What I mean by that is that […]

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 […]

Instagram

facebook.png



Articles and other Helpful pages

Alchemical Formulations
(Recipes)