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 […]

Ask the Alchemist #155

What would you say is the most sought after type of bean right now between Criollo and Trinitario? Also, where would be the best country to source these beans from? This is sort of a trick question.  I am pretty sure it was not meant that way, but it is one nonetheless.  It makes too […]

Ask the Alchemist #154

Now that you have a cocoa butter press, have you experimented with different ways of making chocolate (to improve flavor/texture/etc…)?  While I realize that “just because you can, doesn’t mean you should”…. My mind is now spinning with thoughts of things that could be done during the process… pressing butter out of the liqueur before […]

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