Ask the Alchemist #149

I heard you are getting some porcelano in. How do I roast it? I know it should be very light because it is puree Criollo, but I’m lost after that. I don’t want to ruin it. First the bomb. Yes, I have some Porcelano in that will be available next week. Next, if you roast […]

Ask the Alchemist #148

What recipe should I use? This is a follow up from all the possible combinations and permutations that are possible when making a batch of chocolate. Clearly you can’t make all 7 billion combinations. You can’t even make 70 really. But what you can do is go about it systematically and zero in pretty quickly […]

Ask the Alchemist #147

I am planning to open a chocolate making business. I’m trying to come up with the perfect chocolate that stands out from the crowd. What recipe should I use? I can’t tell you. I’m going to tackle this one with math. And I’m going to try to walk a line between utterly absurd and merely […]

Ask the Alchemist #144

I am using a sous vide cooker to regulate my temps but I have yet to be able to temper a chocolate (55% dark milk) without the same problem this gentleman photographed in his chocolate. Small dark dots clustered together. I tried three different routines in my sous vide for tempering. All with temps […]

Ask the Alchemist #143

Oops, I’m reading your post (ATA 142), and I think you misunderstood the question: it’s not a problem. It’s a GOOOOOOD thing that it’s thickening. This recipe results in beautiful magically thick and velvety drinking chocolate. The question is why? What exactly is thickening it? I want to make sure I understand what’s happening so […]

Ask the Alchemist #142

I’ve been making thick drinking chocolate, using the basic milk + chopped chocolate method: 1. heat 1 cup of milk slowly and add chopped chocolate (2.5 oz), whisking thoroughly. 2. once chocolate is incorporated, cool the mixture (at room temp an hour or so, or longer in fridge) 3. when ready to serve: heat, whisking, […]



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