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, […]

Ask the Alchemist #141

What did you do this year?   Wow, where to start?   2015 has been busy.  Well, clearly I can’t list everything, but let’s see what kind of chocolate related metrics I can pull up.  As Tom (my social marketer – he runs the Instagram page) has been known to say, I’ve been as busy as […]

Ask the Alchemist #140

Before we get to this week’s question, a number of people have told me about this article.  I’ll just let it speak for itself, except to say I’m gratified to be mentioned. HELP! You have totally inspired me to make truffles for gifts this year. But I’ve tried four times and they keep failing. I […]

Ask the Alchemist #139

Here is my experience with Nicaragua. • Last summer. Roasted at P3, 18 minutes, may or may not have been before the afterburner crapped out but it should not have made this much difference. It was exactly as you described it and I loved it: As a chocolate, the nuttiness stays on, along with the […]



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