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 […]

Ask the Alchemist #170

Level: Novice Reading time: 10 min I’ve tried to make “just add hot water” drinking chocolate.  However I’m having two problems: When I add hot water, the chocolate has to be stirred A LOT to get it to mix and even then, there’s tiny blobs of it left in the bottom of the mug.   […]

Ask the Alchemist #169

Level: Novice Reading time: 5 min  I’m considering creating a bean to bar chocolate shop.  My reading so far indicates I’ve got a lot of reading to do.  Good thing I’m not planning on starting it for about 18 months.  Other than Chocolate and The chocolate life, what other resources & references can you […]



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