Ask the Alchemist #176

Level: Apprentice Reading time: 10 min i want to make chocolate peanut butter.  So can i use such grinder I can make in 2 steps namely 1 grind peanuts with cocoa powder and sugar in grinder then for proper and smooth consistency like nutella grind in such stone grinder You can use the Spectra 11 […]

Ask the Alchemist #175

Level: Alchemist Reading time: 7 min So I have the revolution X chocovision tempering machine. I am noticing at our apartment temperature being an average of 74F our chocolate does not hold nearly as well as others. I have a bar from fruition, rogue, dandelion, etc etc all at about the same 70% ratio and […]

Ask the Alchemist #174

Level: Apprentice Reading time: 10 min I am struggling making my 70% chocolate with only two ingredients.  It seems like what I should do but it is really thick and hard to work with.   It blooms really badly. What am I doing wrong? Why are you not adding a little cocoa butter? I mostly keep […]

Ask the Alchemist #173

Do you have any videos showing how to make chocolate?  I’ve looked all over and can’t find them. I was just going over with my  a member of my team how to announce our video series.  Thank you for the absolutely perfect introduction. Yep, you heard it right.  We have videos on the way. I’m […]

Ask the Alchemist #172

Level: Apprentice/Alchemist Reading time: 13 min How do I sweeten my chocolate with honey? Sit back.  It’s story time. For years now I have not had an answer to this question.  Or at least I didn’t have an encouraging answer.  The best I could say was that you could not just pour it into your […]

Ask the Alchemist #171

Level: Apprentice Reading time: 4 min I understand the no liquids rule, but I was wondering whether glycerin could work as sweetener? If it’s present in all natural fats, it shouldn’t be too much of a problem, no? I’m interested in its low glycemic index, and it seems ideal on paper. Is it possible or […]



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