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 […]

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 […]

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Alchemical Formulations
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